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Nutrition
Facts:
(per serving) |
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Calories: 240
Total Fat: 3.5g
Cholesterol: 25mg
Sodium: 685mg
Carbohydrate: 26g
Fiber: 5g
Protein: 25g
Soy Protein: 3g
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This recipe is: |
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Low
Cholesterol
Low Fat
Vegetarian |
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Recipes - Appetizers,
Salad & Soup
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Orange
Scented Hot and Sour Tofu Turkey Soup
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| by
Holly Rudin-Braschi |
| Serves: 8 |
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| Expecting
a holiday crowd this weekend and want a solution
for your leftover turkey? Slip it into my
Hot and Sour Soup. They won't even notice
they are eating "turkey again!?!?"
This soup is so delicious your guests will
ask if you ordered it from a fine Chinese
restaurant!
Dried Shitake mushrooms are available in
the produce or Asian food sections of most
large grocery stores. If you can't find
them, substitute 1 cup sliced fresh button
mushrooms. Add them into the seasoned broth
as it comes to a boil.
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| Measures
Translation Table |
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| Ingredients: |
Stock
and Seasonings
49 ounces non-fat chicken or vegetable broth
1/2 cup seasoned rice vinegar
1 tsp. ground white pepper
1/2 tsp. sugar
1/2 tsp. salt
1 T. lite soy sauce
1 tsp. sesame oil
1 tsp. dry sherry
1 tsp. finely grated ginger root
hot chili oil to taste
1 cup shredded carrot (ready-to-use from a
bag)
Vegetables and Protein
4-5 dried Shitake mushrooms
1/2 cup Shitake mushroom soaking liquid
1 (8oz) can bamboo shoots, rinsed and drained
in a strainer
1 (15oz) can whole straw mushrooms, rinsed
and drained
1 (15oz) can slice baby corn
1 (12.3oz) box Mori-Nu®Silken
Tofu - Extra Firm, drained and diced into
small pieces
2 cups cooked, diced boneless/skinless turkey
or chicken
2 T. orange zest (from rind of one medium
orange)
3 T. cornstarch
3 T. cold water
1/4 cup thinly sliced green onions |
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| Instructions: |
- Place all stock and seasoning ingredients
in a 5-quart pot and bring to a boil over
medium heat.
- Meanwhile, hydrate the Shitake mushrooms.
Place dried mushrooms in a medium bowl
and cover with boiling water. Cover bowl
tightly with vented plastic wrap. Microwave
2 minutes then let stand for 10 minutes
until mushrooms are completely hydrated.
Drain, reserving 1/2 cup of soaking liquid.
Cut off the tough mushroom stems; discard
them. Slice the mushroom caps into thin
strips.
- Place the canned bamboo shoots, straw
mushrooms, and baby corn in a strainer
and rinse under running water to remove
canning liquids. Drain well.
- When stock comes to a boil, add the
Shitake mushrooms, 1/2 cup of the Shitake
soaking water, the rinsed vegetables,
tofu, cooked poultry and orange zest.
Bring the soup back to a boil uncovered.
- Turn the heat down and simmer for 3
minutes until meat and vegetables are
heated through. In a small bowl, whisk
the cornstarch with the water. Gently
stir it into the soup and cook until soup
is thickened and clear, about 3-4 minutes.
Stir in the sliced green onions and serve
immediately with a salad of mixed greens,
jicama, fresh orange slices, and dried
cranberries.
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