Rating: 5 stars
2 Ratings
  • 5 star values: 2
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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.

Judy Lockhart
Recipe by MyRecipes November 2005

Gallery

Credit: Charles E. Walton IV

Recipe Summary test

prep:
20 mins
cook:
15 mins
stand:
30 mins
total:
65 mins
Yield:
Makes 2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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