Hot & Sour Soup with Turkey
Shiitake mushrooms, scallions, ginger, Napa cabbage, tofu and dark turkey meat in chicken stock with vinegar and an egg.
6 scallions (green onions), trimmed
8 cups 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 cooked and shredded Honeysuckle White Turkey
2 tablespoons cornstarch
1/4 cup rice-wine vinegar or use 1/4 cup distilled white vinegar
1 large egg, lightly beaten
Ground white pepper to taste (optional)
- 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.