Hot & Sour Soup
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
Ingredients
Directions
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Remove the green portions of the scallions; thinly slice and set aside. Cut the white portions into 2-inch lengths.
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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.
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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.
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Dissolve cornstarch in vinegar in a small bowl. Add to the soup and stir until thickened, about 1 minute.
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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
2 lean meat, 1/2 lean meat
