Charles E. Walton IV
Prep Time
20 Mins
Cook Time
15 Mins
Stand Time
30 Mins
Yield
Makes 2 quarts

Make this comforting Asian-style soup with roast turkey, duck, or ham--whatever you have on hand after your holiday feast. The tantalizing flavor comes from the combination of fresh ginger, lemongrass, red chili paste, soy sauce and rice wine vinegar.

How to Make It

Step 1

Place mushrooms in a large bowl. Bring stock to a boil, and pour over mushrooms. Let stand 30 minutes or until softened. Strain mushrooms, reserving stock, and squeeze excess liquid into bowl. Slice mushrooms thinly; discard any tough stems.

Step 2

Heat vegetable oil in large saucepan over medium heat. Add garlic and next 3 ingredients. Stir in mushrooms. Cook about 2 minutes. Add reserved stock, soy sauce, vinegar, and sesame oil; simmer about 3 minutes. Add tofu and turkey, and simmer about 3 minutes or until heated through. Stir in cornstarch mixture to thicken, if desired, and simmer about 2 minutes. Gently stir in egg to form thin ribbons. Remove lemongrass pieces, season with salt and pepper, and serve. Garnish, if desired.

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