Although dark turkey meat is the most flavorful part of the bird, it is often passed over at the holiday meal—this quick soup is a great use for it and marries well shiitake mushrooms and Napa cabbage. Make it a meal: Serve with Elise's Sesame Noodles.
6 servings, 1 1/2 cups each
Active Time: 40 minutes |
Total Time: 40 minutes
6 scallions, trimmed
8 cups reduced-sodium chicken broth
1 2-inch-long piece fresh ginger, peeled and thinly sliced
1/4 cup rice-wine vinegar, or distilled white vinegar
1 large egg, lightly beaten
Freshly ground white pepper
Remove the green portions of the scallions; thinly slice and set aside. Cut the white portions into 2-inch lengths.
Combine the scallion whites, broth, ginger and peppercorns in a large saucepan; bring to a boil over high heat. Reduce the heat to medium and simmer the broth for 15 minutes. Strain through a sieve and reserve.
Rinse and dry the saucepan; add oil and heat over high heat. Add shiitakes and sauté until they start to soften, about 1 minute. Add cabbage and sauté for 1 minute more. Add the reserved broth and tofu; simmer for 5 minutes. Reduce the heat to low and add turkey meat.
Dissolve cornstarch in vinegar in a small bowl. Add to the soup and stir until thickened, about 1 minute.
Remove the soup from the heat and, while stirring, slowly pour in the beaten egg. Taste and adjust seasonings with white pepper and vinegar. Ladle the soup into bowls; garnish with the reserved scallion greens.
Per serving :
8 g Fat;
3 g Sat;
2 g Mono;
82 mg Cholesterol;
11 g Carbohydrates;
24 g Protein;
2 g Fiber;
368 mg Sodium;
257 mg Potassium