To our basic stock, we added some mirin, garlic, soy sauce, and some white pepper. Since our stock was pretty thick, we also added some water to give it the right consistency. Let it simmer and reduce to about half. We also threw in some of the shredded turkey we had on hand.
Once your broth has reduced, throw in your noodles.
Once they started to soften, we added in our chopped baby bok choy and some sliced scallions. We wanted to keep some crunch to the bok choy, so we added them at the end. If you want them to soften more, you can add them earlier.