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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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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. Ingredients:
1 ounce dried mushrooms, such as shiitake or wood ear |
6 cups canned low-sodium chicken or vegetable broth |
2 tablespoons vegetable oil |
3 garlic cloves, thinly sliced |
2 tablespoons grated fresh ginger |
1 lemongrass stalk, cut into 4 pieces and crushed (or 1 1/2 teaspoons lemongrass paste) |
1 tablespoon red chili paste |
1/4 cup soy sauce |
1/4 cup rice vinegar |
1 teaspoon toasted sesame oil |
1 (10.5-ounce) package firm tofu, drained and cut into 1/2-inch cubes |
1 cup shredded cooked turkey |
2 tablespoons cornstarch mixed with 3 tablespoons water (optional) |
1 large egg, beaten |
salt, to taste |
pepper, to taste |
garnishes: thinly sliced scallions, fresh chopped cilantro |
Directions:
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.
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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