Hot & Sour Soup
From EatingWell: 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.
- 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
- 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 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.
- 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: 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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- Main Ingredient
- Preparation/ Technique
- Ease of Preparation
- Total Time
- 45 minutes or less
- November/December 1994