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Hot & Sour Soup

:  November/December 1994

Your rating: None Average: 1.3 (3 votes)

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.


READER'S COMMENT:
"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...
Hot & Sour Soup Recipe

Makes: 6 servings, 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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, (1/2 of a small head)
  • 8 ounces firm tofu, cut into 1/2-inch pieces (1 1/2 cups)
  • 2 cups shredded cooked dark turkey meat
  • 2 tablespoons cornstarch
  • 1/4 cup rice-wine vinegar, or distilled white vinegar
  • 1 large egg, lightly beaten
  • Freshly ground white pepper

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Preparation

  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 sauté until they start to soften, about 1 minute. Add cabbage and sauté 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.

Nutrition

Per serving: 209 calories; 8 g fat ( 3 g sat , 2 g mono ); 82 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 24 g protein; 2 g fiber; 368 mg sodium; 257 mg potassium.

Nutrition Bonus: Selenium (40% daily value), Vitamin C (25% dv), Zinc (18% dv).

Carbohydrate Servings: 1

Exchanges: 2 very lean meat, 1/2 lean meat


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Recipe Categories

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Heart healthy
Healthy weight
High potassium
Gluten free
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Main Ingredient
Turkey
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Comfort foods
Everyday favorites
Type of Dish
Main dish, poultry
Soups/stews
Ethnic/Regional
Asian
Chinese
Publication
November/December 1994
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