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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.”
6 scallions, trimmed
8 cups reduced-sodium chicken broth
1 2-inch-long piece fresh ginger, peeled and 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
1Remove the green portions of the scallions; thinly slice and set aside. Cut the white portions into 2-inch lengths.
2Combine 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.
3Rinse 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.
4Dissolve cornstarch in vinegar in a small bowl. Add to the soup and stir until thickened, about 1 minute.
5Remove 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.