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.

Susan Herr
Source: EatingWell Magazine, November/December 1994


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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 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.

  • 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.

Nutrition Facts

187 calories; protein 22.4g; carbohydrates 9.9g; dietary fiber 1.6g; sugars 2.5g; fat 6.8g; saturated fat 1.7g; cholesterol 90.7mg; vitamin a iu 703.4IU; vitamin c 16.3mg; folate 36.5mcg; calcium 131.7mg; iron 2.3mg; magnesium 35.4mg; potassium 500.8mg; sodium 813.2mg; thiamin 0.2mg.

Reviews (2)

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2 Ratings
  • 5 star values: 0
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  • 2 star values: 2
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Rating: 2 stars
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
Rating: 2 stars
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