Leftover Turkey: Hot & Sour Turkey Soup
Source of Recipe
honeysucklewhite.com
List of Ingredients
6 scallions, trimmed
8 cups defatted chicken stock
1 - fresh ginger, peeled, thinly sliced
1 tsp. white peppercorns, crushed
2 tsp. peanut oil or use: 2 tsp. 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 in. chunks
2 cups Honeysuckle White Whole Turkey, shredded, cooked
2 Tbsp. 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 Recipe
Remove the green portions of the scallions; thinly slice and set aside. Cut the white portions into 2" 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.
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