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Hot & Sour Soup
Hot & Sour Soup
2 Reviews
From: EatingWell Magazine, 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.
- By: Susan Herr EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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, ( ½ of a small head)
- 8 ounces firm tofu, cut into ½-inch pieces (1½ cups)
- 2 cups shredded cooked dark turkey meat
- 2 tablespoons cornstarch
- ¼ cup rice-wine vinegar, or distilled white vinegar
- 1 large egg, lightly beaten
- Freshly ground white pepper
Preparation
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Active
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- 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.
- Per serving: 187 calories; 7 g fat(2 g sat); 2 g fiber; 10 g carbohydrates; 22 g protein; 37 mcg folate; 91 mg cholesterol; 2 g sugars; 0 g added sugars; 703 IU vitamin A; 16 mg vitamin C; 132 mg calcium; 2 mg iron; 813 mg sodium; 501 mg potassium
- Nutrition Bonus: Vitamin C (27% daily value)
- Carbohydrate Servings: ½
- Exchanges: 2 lean meat, ½ lean meat
Reviews 2
May 08, 2010
By: EatingWell User
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!
January 15, 2010
By: EatingWell User
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.
