Ingredients Jump to Instructions ↓

  1. 6 scallions (green onions), trimmed

  2. 8 cups defatted chicken stock 1-inch piece fresh ginger, peeled, thinly sliced

  3. 1 teaspoon white peppercorns, crushed

  4. 2 teaspoons peanut oil or use

  5. 2 teaspoons vegetable oil

  6. 1/4 pound fresh shiitake mushrooms, stems removed, thinly sliced

  7. 3 cups shredded Napa cabbage (1/2 of a small head)

  8. 1/2 pound firm tofu (1 1/2 cups), cut into 1/2-inch chunks

  9. 2 cups Honeysuckle White Whole Turkey, shredded, cooked

  10. 2 tablespoons cornstarch

  11. 1/4 cup rice-wine vinegar or use

  12. 1/4 cup distilled white vinegar

  13. 1 large egg, lightly beaten White peppercorns, ground optional to taste

Instructions Jump to Ingredients ↑

  1. Remove the green portions of the scallions; thinly slice and set aside. Cut the white portions into 2-inch lengths. In a large saucepan, combine the scallion whites, chicken stock, ginger and peppercorns; bring to a boil over high heat. Reduce the heat to medium and simmer the stock for 15 minutes. Strain through a sieve and reserve. Rinse and dry the saucepan; add oil and heat over high heat. Add shiitakes and sauté until they start to soften (about 1 minute). Add cabbage and sauté for 1 minute more. Add the reserved stock and tofu; simmer for 5 minutes. Reduce the heat to low and add turkey meat. In a small bowl, dissolve cornstarch in the vinegar. Add to the soup and stir until thickened, about 1 minute. Remove the soup from heat and, while stirring, slowly pour in the beaten egg. Taste and adjust seasonings with white pepper and vinegar. Garnish with reserved scallion greens.


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