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20 minute dinner recipes

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Hot & Sour Soup


From EatingWell:  November/December 1994

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



  1. Remove the green portions of the scallions; thinly slice and set aside. Cut the white portions into 2-inch lengths.
  2. 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.
  3. 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.
  4. Dissolve cornstarch in vinegar in a small bowl. Add to the soup and stir until thickened, about 1 minute.
  5. 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 : 209 Calories; 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

1 Carbohydrate Serving

Exchanges: 2 very lean meat, 1/2 lean meat