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Shiitake mushrooms, scallions, ginger,
Napa cabbage, tofu and dark turkey meat in chicken stock with
vinegar and an egg.
Hot & Sour Soup
with Turkey
- 6 scallions (green onions), trimmed
8 cups defatted chicken stock
1-inch piece fresh ginger, peeled, thinly sliced
1 teaspoon white peppercorns, crushed
2 teaspoons peanut oil or use 2 teaspoons vegetable oil
1/4 pound fresh shiitake mushrooms, stems removed, thinly sliced
3 cups shredded Napa cabbage (1/2 of a small head)
1/2 pound firm tofu (1 1/2 cups), cut into 1/2-inch chunks
2 cups Honeysuckle White Whole Turkey, shredded, cooked
2 tablespoons cornstarch
1/4 cup rice-wine vinegar or use 1/4 cup distilled white vinegar
1 large egg, lightly beaten
White peppercorns, ground optional to taste
- Remove the green portions of the scallions;
thinly slice and set aside. Cut the white portions into 2-inch
lengths. In a large saucepan, combine the scallion whites, chicken
stock, ginger and peppercorns; bring to a boil over high heat.
Reduce the heat to medium and simmer the stock 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 stock and tofu; simmer for
5 minutes. Reduce the heat to low and add turkey meat.
- In a small bowl, dissolve cornstarch in
the vinegar. Add to the soup and stir until thickened, about
1 minute. Remove the soup from heat and, while stirring, slowly
pour in the beaten egg. Taste and adjust seasonings with white
pepper and vinegar. Garnish with reserved scallion greens.
Makes 6 servings.
Recipe provided courtesy of Honeysuckle
White, a division of Cargill, Incorporated. Used with permission.
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