Hot & Sour Turkey Noodle Soup
Makes: 4 Servings
What you need:
- 1 pkg/.3oz (10 g) dried mushrooms
- 1 tsp (5 mL) vegetable oil
- 1/2 lb (250 g) Ontario turkey cut into thin strips
- 1 clove garlic minced
- 2 tsp (10 mL) ginger root minced
- 1/4 tsp (1 mL) red pepper flakes
- 5 cups (1.25 L) vegetable or TURKEY broth
- 1pkg (85 g) oriental flavour Ramen noodles
- 1/2 cup (125 mL) carrots julienne
- 1/2 cup (125 mL) frozen peas
- 3 tbsp (45 mL) rice vinegar
- 1/4 cup (50 mL) green onions sliced diagonally
- 1/4 cup (50 mL) cilantro chopped (optional)
Make it Super:
In a small bowl, soak mushrooms in warm water for 10 to 15 minutes; drain and rinse; set aside, in large deep saucepan or Dutch oven, over medium-high heat, heat oil. Add turkey, garlic, ginger root and pepper flakes. Cook, stirring frequently, until turkey is lightly browned.
Stir in vegetable broth, noodles (discard flavour packet), carrots, peas, vinegar and prepared mushrooms. Bring to boil over high heat, reduce heat and boil gently for 2 to 3 minutes or until noodles are cooked. Stir in onions and cilantro, if using. Serve immediately.
