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.

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...

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2 Reviews for Hot & Sour Soup

05/08/2010

Anonymous

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!

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01/15/2010

Anonymous

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.

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