Hot & Sour Soup

Name: Hot & Sour Soup
Total time: 40 min
Ingredients: 6 scallions, trimmed; 8 cups reduced-sodium chicken broth; 1 2-inch-long piece fresh ginger, peeled and thinly sliced; 1 teaspoon white peppercorns, crushed; 2 teaspoons peanut oil, or canola oil; 4 ounces shiitake mushrooms, stems removed, thinly sliced; 3 cups shredded Napa cabbage, (1/2 of a small head); 8 ounces firm tofu, cut into 1/2-inch pieces (1 1/2 cups); 2 cups shredded cooked dark turkey meat; 2 tablespoons cornstarch; 1/4 cup rice-wine vinegar, or distilled white vinegar; 1 large egg, lightly beaten; Freshly ground white pepper

Rating: 2 stars

2 Ratings
2 Reviews

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. Source: EatingWell Magazine, November/December 1994

Susan Herr

Directions

Step 1

Remove the green portions of the scallions; thinly slice and set aside. Cut the white portions into 2-inch lengths.

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Step 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.
Step 3

Rinse and dry the saucepan; add oil and heat over high heat. Add shiitakes and saute until they start to soften, about 1 minute. Add cabbage and saute for 1 minute more. Add the reserved broth and tofu; simmer for 5 minutes. Reduce the heat to low and add turkey meat.
Step 4

Dissolve cornstarch in vinegar in a small bowl. Add to the soup and stir until thickened, about 1 minute.
Step 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.

Nutrition Facts

Per Serving:

187 calories; 6.8 g total fat; 1.7 g saturated fat; 91 mg cholesterol; 813 mg sodium. 501 mg potassium; 9.9 g carbohydrates; 1.6 g fiber; 2 g sugar; 22.4 g protein; 703 IU vitamin a iu; 16 mg vitamin c; 37 mcg folate; 132 mg calcium; 2 mg iron; 35 mg magnesium;

Exchanges:

2 lean meat, 1/2 lean meat

Reviews (2)

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2 Ratings

5 star values: 0
4 star values: 0
3 star values: 0
2 star values: 2
1 star values: 0

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EatingWell User

10/30/2011

I made this soup and was very disappointed with it. It didn't have enough spice so i tried adding Siracha but it didn't help. All in all it was a bland soup not terrible but I probably wouldn't make it again. Read More

EatingWell User

10/30/2011

Just made this and due to the comment above I decided to change it ALOT. Here it is: Put a hunk of all kinds of veggies in this soup... clean out the fridge time. Use ends and toss later. Start with 8 cups water and 1/2 cup any vinegar. Bring to boil. Add 4 any flavor boullion cubes. I added 1 Tbs hot pepper flakes 1 Tbs oregano 1Tbs salt 1Tbs parsley flakes 1/2 Tbs Pepper Simmer until everything is soft (about 1-1/2 hrs). Strain all veggies out except for cabbage and toss em out. Add 1 Tbs cornstarch shaken with 1/2 C water for a thicker broth. Enjoy DELICIOUS! Read More

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Hot & Sour Soup

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Hot & Sour Soup