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    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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