Zesty Hot and Sour Turkey Soup
This Zesty Hot and Sour Turkey Soup is the perfect way to transform leftover turkey into a flavorful, warming dish that brightens any cold day. Packed with fresh mushrooms, bok choy, and crisp pea pods, this soup delivers a delightful balance of tangy and spicy notes, making it an invigorating choice for lunch or a light dinner. Easy to prepare and ready in under 30 minutes, it’s a delightful post-holiday meal that will surely impress. Enjoy a steaming bowlful that brings comfort and nutrition to your table.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
chicken broth
3 1/2 cups (none)
fresh mushrooms
2 cups (sliced)
rice vinegar or white vinegar
3 tablespoons (none)
soy sauce or reduced sodium soy sauce
2 tablespoons (none)
sugar
1 teaspoon (none)
grated gingerroot
1 teaspoon (none)
pepper
1/4-1/2 teaspoon (none)
cornstarch
1 tablespoon (none)
cold water
1 tablespoon (none)
shredded cooked turkey
2 cups (cooked and shredded)
bok choy
2 cups (sliced)
pea pods
6 ounces (fresh or frozen)
beaten egg
1 (beaten)
green onions
3 tablespoons (thinly sliced)
Instructions
1
In a large saucepan, combine the chicken broth, sliced mushrooms, rice or white vinegar, soy sauce, sugar, grated gingerroot, and pepper. Stir well to incorporate all ingredients.
2
Bring the mixture to a boil over medium-high heat, stirring occasionally.
3
While the broth mixture heats, whisk together the cornstarch and cold water in a small bowl until smooth.
4
Once the broth is boiling, slowly add the cornstarch mixture to it, stirring continuously. Cook for about 2-3 minutes until the soup thickens and becomes bubbly.
5
Add the shredded cooked turkey, sliced bok choy, and pea pods to the pot. Cook for an additional 3-4 minutes until the vegetables are tender and everything is heated through.
6
In a steady stream, pour the beaten egg into the hot soup while gently stirring. This technique will create delicate shreds of egg throughout the soup.
7
Remove the saucepan from heat and stir in the thinly sliced green onions for a fresh finish.
8
Ladle the soup into bowls and serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Hot and Sour Turkey Soup?
It is a flavorful, warming soup that transforms leftover turkey into a tangy and spicy meal with mushrooms, bok choy, and pea pods.
What kind of turkey is best for this recipe?
This recipe is designed for shredded cooked turkey, making it an ideal way to use holiday leftovers.
How long does it take to prepare this soup?
The soup is easy to prepare and can be ready to serve in under 30 minutes.
Can I substitute the turkey with another protein?
Yes, shredded cooked chicken works perfectly as a substitute for turkey in this recipe.
What type of vinegar should I use for the sour notes?
You can use either rice vinegar or white vinegar to achieve the desired tanginess.
How do I create the egg ribbons in the soup?
Pour a beaten egg in a steady stream into the hot soup while gently stirring to create delicate shreds.
What vegetables are included in this turkey soup?
The soup features fresh sliced mushrooms, sliced bok choy, and fresh or frozen pea pods.
How do I thicken the hot and sour broth?
Mix one tablespoon of cornstarch with one tablespoon of cold water and stir it into the boiling broth.
Is this soup spicy?
The soup has a spicy kick provided by grated gingerroot and pepper.
Can I use frozen pea pods instead of fresh ones?
Yes, the recipe allows for either 6 ounces of fresh or frozen pea pods.
What is the purpose of adding sugar to the soup?
A teaspoon of sugar is used to balance the tangy vinegar and savory soy sauce flavors.
When should I add the green onions?
Thinly sliced green onions should be stirred in at the very end, after removing the saucepan from the heat.
How much chicken broth is required?
The recipe calls for 3 1/2 cups of chicken broth.
What type of soy sauce is recommended?
You can use regular soy sauce or reduced-sodium soy sauce depending on your dietary preference.
How long do the vegetables need to cook?
The bok choy and pea pods should be cooked for about 3-4 minutes until they are tender.
Do I need to cook the mushrooms separately?
No, the sliced mushrooms are boiled directly in the chicken broth with the other seasonings.
Can I use ginger paste instead of fresh gingerroot?
Yes, ginger paste can be used as a substitute for the teaspoon of grated gingerroot.
Is this soup considered a healthy meal?
Yes, it is described as a nutritious and invigorating choice for lunch or a light dinner.
How much bok choy do I need to prepare?
The recipe requires 2 cups of sliced bok choy.
Can I make this soup gluten-free?
To make it gluten-free, ensure you use a gluten-free soy sauce and a certified gluten-free chicken broth.
What flavor profile can I expect?
Expect a bright balance of tangy, spicy, and savory notes with a fresh vegetable finish.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth can be used if you prefer, though the traditional recipe calls for chicken broth.
Should the turkey be added at the beginning?
No, add the shredded turkey toward the end when you add the bok choy and pea pods.
How many mushrooms are in the recipe?
The recipe uses 2 cups of fresh sliced mushrooms.
What kind of pepper should I use?
Standard black pepper or white pepper can be used, ranging from 1/4 to 1/2 teaspoon.
How many eggs are needed for the shreds?
Only one beaten egg is needed to create the signature egg shreds in the soup.
Can I add extra heat to this soup?
Yes, you can increase the amount of pepper or add chili oil if you prefer a spicier soup.
Is it necessary to use cold water for the cornstarch?
Yes, whisking cornstarch with cold water prevents clumps from forming when added to the hot liquid.
Is this a good meal for a cold day?
Yes, the warming ginger and hot broth make it a perfect comfort food for cold weather.
How should the soup be served?
Ladle the soup into bowls and serve it immediately while it is still steaming hot.