Hot and Sour Turkey Soup
Warm up your soul with this flavorful Hot and Sour Turkey Soup, a delightful fusion of tangy, spicy, and savory notes perfect for using up leftover turkey. Packed with tender shredded turkey, earthy mushrooms, silky tofu, and crunchy bamboo shoots, this soup delivers a perfect balance of textures and tastes. Infused with soy sauce, rice vinegar, and a hint of chili paste, it offers that signature hot and sour punch, while ribbons of egg and a drizzle of sesame oil add richness and depth. Ready in just 35 minutes, this customizable Asian-inspired dish is ideal for a quick, comforting meal. Top it off with fresh green onions for a vibrant finish, and let every spoonful take you on a flavor-packed journey. Whether you're craving a light dinner or a satisfying appetizer, this easy-to-make turkey soup is a must-try!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups cooked turkey, shredded
- 6 cups chicken or turkey stock
- 1 cup button or shiitake mushrooms, thinly sliced
- 1 cup firm tofu, cubed
- 1 cup bamboo shoots, julienned
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 0.5 teaspoons white pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 large egg, beaten
- 1 teaspoon sesame oil
- 1 teaspoon chili paste
- 2 green onions, thinly sliced (for garnish)
Instructions
In a large pot, bring the chicken or turkey stock to a boil over medium-high heat.
Add the sliced mushrooms, bamboo shoots, shredded turkey, and cubed tofu to the pot. Reduce the heat to medium and let simmer for 5-7 minutes.
Stir in the soy sauce, rice vinegar, white pepper, and chili paste. Taste the soup and adjust seasoning if necessary.
In a small bowl, mix the cornstarch with water to form a slurry. Slowly add this mixture to the simmering soup, stirring constantly until the soup thickens.
Reduce the heat to low and slowly drizzle the beaten egg into the soup while stirring gently to create ribbons.
Drizzle the sesame oil into the soup and stir to combine. Let simmer for 1-2 minutes more.
Serve the soup hot, garnished with sliced green onions for freshness and an extra pop of flavor.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1819 mg | 79% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
