Hot & Sour Soup

Hot & Sour Soup

2 Reviews
From: EatingWell Magazine November/December 1994

Although dark turkey meat is the most flavorful part of the bird, it is often passed over at the holiday meal—this quick soup is a great use for it and marries well shiitake mushrooms and Napa cabbage. Make it a meal: Serve with Elise's Sesame Noodles.

Ingredients 6 servings

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  • 6 scallions, trimmed
  • 8 cups reduced-sodium chicken broth
  • 1 2-inch-long piece fresh ginger, peeled and thinly sliced
  • 1 teaspoon white peppercorns, crushed
  • 2 teaspoons peanut oil, or canola oil
  • 4 ounces shiitake mushrooms, stems removed, thinly sliced
  • 3 cups shredded Napa cabbage, (1/2 of a small head)
  • 8 ounces firm tofu, cut into 1/2-inch pieces (1 1/2 cups)
  • 2 cups shredded cooked dark turkey meat
  • 2 tablespoons cornstarch
  • 1/4 cup rice-wine vinegar, or distilled white vinegar
  • 1 large egg, lightly beaten
  • Freshly ground white pepper


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  1. Remove the green portions of the scallions; thinly slice and set aside. Cut the white portions into 2-inch lengths.
  2. Combine the scallion whites, broth, ginger and peppercorns in a large saucepan; bring to a boil over high heat. Reduce the heat to medium and simmer the broth for 15 minutes. Strain through a sieve and reserve.
  3. Rinse and dry the saucepan; add oil and heat over high heat. Add shiitakes and saute until they start to soften, about 1 minute. Add cabbage and saute for 1 minute more. Add the reserved broth and tofu; simmer for 5 minutes. Reduce the heat to low and add turkey meat.
  4. Dissolve cornstarch in vinegar in a small bowl. Add to the soup and stir until thickened, about 1 minute.
  5. Remove the soup from the heat and, while stirring, slowly pour in the beaten egg. Taste and adjust seasonings with white pepper and vinegar. Ladle the soup into bowls; garnish with the reserved scallion greens.

Nutrition information

  • Per serving: 187 calories; 7 g fat(2 g sat); 2 g fiber; 10 g carbohydrates; 22 g protein; 37 mcg folate; 91 mg cholesterol; 2 g sugars; 0 g added sugars; 703 IU vitamin A; 16 mg vitamin C; 132 mg calcium; 2 mg iron; 813 mg sodium; 501 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 lean meat, 1/2 lean meat

Reviews 2

May 08, 2010
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By: EatingWell User
Just made this and due to the comment above I decided to change it ALOT. Here it is: Put a hunk of all kinds of veggies in this soup ... clean out the fridge time. Use ends and toss later. Start with 8 cups water and 1/2 cup any vinegar. Bring to boil. Add 4 any flavor boullion cubes. I added 1 Tbs hot pepper flakes, 1 Tbs oregano, 1Tbs salt, 1Tbs parsley flakes, 1/2 Tbs Pepper Simmer until everything is soft (about 1-1/2 hrs). Strain all veggies out except for cabbage and toss em out. Add 1 Tbs cornstarch shaken with 1/2 C water for a thicker broth. Enjoy DELICIOUS!
January 15, 2010
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By: EatingWell User
I made this soup and was very disappointed with it. It didn't have enough spice so i tried adding Siracha but it didn't help. All in all it was a bland soup, not terrible but I probably wouldn't make it again.

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