Recipe Image

Hot & Sour Soup

  • 40 m
  • 40 m
Susan Herr
“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
    • 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


  • 1 Remove the green portions of the scallions; thinly slice and set aside. Cut the white portions into 2-inch lengths.
  • 2 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.
  • 3 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.
  • 4 Dissolve cornstarch in vinegar in a small bowl. Add to the soup and stir until thickened, about 1 minute.
  • 5 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/23/2019