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


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; 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;

Reviews (2)

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2 Ratings
  • 5 star values: 0
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  • 2 star values: 2
  • 1 star values: 0
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