Ingredients:

• 454 g turkey, cubed;
• 1 onion, chopped;
• 3 garlic cloves, minced;
• 1/3 cup  hoisin sauce;
• 2 tbsp chopped gingerroot;
• 2 tbsp soy sauce;
• 4 cups chicken stock;
• 1 carrot, shredded;
• 1/2 cup sliced mushrooms;
• 142 g rice vermicelli noodles;
• 1 green onion, thinly sliced;
• 1/2 cup bean sprouts;
• 4 coriander sprigs

Method: In saucepan, brown turkey over medium-high heat, stirring to break up meat, 5 to 7 minutes. Drain off fat. Add onion, garlic, hoisin sauce, ginger and soy sauce; cook for 2 minutes. Add chicken stock and bring to boil. Add carrot and mushrooms; reduce heat and simmer for 10 minutes. Stir in vermicelli noodles; simmer for about 5 minutes or until noodles are tender. Ladle into large soup bowls. Garnish with sliced green onion, bean sprouts and coriander sprigs.