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.
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.
This is a fabulous soup. Like the other person I do not use meat either I put baby corn,bean sprouts and some bamboo shoots as well as some bok choy . Be creative with your vegetables. This soup is wonderful. It freezes well also.
This is a really good soup. Very tasty for something that took very little effort to make. I deviated from the recipe only by not adding meat (didn't have any on hand) and by throwing in some bean sprouts and shredded carrots.
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