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" 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.
