I left our family Thanksgiving dinner, hosted by our cousins, with three turkey carcasses. Some family members thought I was crazy while others, I know, were secretly jealous. The host was not particularly interested in making turkey stock so she generously packed me up the carcasses and bones. I really didn’t have a plan other than just making as much turkey stock as possible. I wasn’t sure if I’d freeze it or use it immediately, but I couldn’t let this opportunity go to waste (I started making my own stocks last year and have gained even more appreciation for it through my time spent in my French Cooking class — it’s oddly fun and addictive). I got the stock started on Friday morning — I used what I had on hand leftover from my Sourdough Bread Stuffing and other sides to flavor my stock (onion, carrots, celery, thyme, parsley and sage). Place the bones, aromatics and herbs in the pot, cover with cold water, bring to boil, turn down to simmer for a few hours, strain thoroughly….it’s that easy!
It took me a few days to even get around to using my stock. I’m always looking to try something new so I started googling around for some good soup recipes that used turkey stock. If you love to cook and you haven’t stumbled upon a site called The Kitchn, you need to check it out immediately. This site is one of my absolute favorites. Not only is it full of awesome recipes but the folks behind The Kitchn turn out some of the most useful posts in the food blogging world — many tips, cooking how to’s and ingredient highlights. In my effort to find an interesting turkey broth based soup, The Kitchn had an article entitled 10 Best Soups to Make with Turkey Stock. Umm…perfect and so timely. They are always thinking 10 steps ahead (another reason I respect this site so much). Hot and Sour Soup was on the list and fortunately I had most of the ingredients on hand because I was going to make a different version of Hot and Sour soup a few weeks ago but never got around to it. The Kitchn is a trustworthy site and so dependable for quality recipes.
My entire family enjoyed this soup. It came together so easily and tasted so authentic. I love the “sour” in the hot and sour so I added a little extra vinegar. If you love the “hot” (which I love too, but I had to keep it in check because of the kids), add some hot chili oil or Siracha at the end. Enjoy!
Hot and Sour Soup (Serves 6-8)
2 quarts (64 oz) unsalted chicken or turkey stock, fresh or canned
8 oz. dried or fresh shitake mushrooms
8 oz dried wood ear mushrooms
8 oz button on cremini mushrooms
8 oz can bamboo shoots
1/2-1 lb chicken or pork, cut in very thin strips
3/4 cup thinly sliced tofu (optional — I am not a fan of tofu so I leave it out. I replaced it with a can of baby corn)
2 tsp salt
3 Tbsp soy sauce
1/2 tsp ground white pepper
6-7 Tbsp white vinegar (or rice wine vinegar)
5 Tbsp cornstarch mixed with 6 Tbsp cold water
2 eggs, lightly beaten
sesame oil (or a little hot chili oil if you want it spicier)
6 scallions, finely chopped
Directions: If using dried mushrooms, place them in a small bowl and cover them with hot water to rehydrate (about 20 minutes). In large soup pot, add stock, salt, and soy sauce and bring to a boil. While waiting for the liquid to heat up, slice the bamboo in thin matchsticks and trim fat off of chicken or pork and cut in thin strips. Remove mushrooms from the water and add the mushroom water to the pot. Slice the rehydrated and/or fresh mushrooms thinly. Add the bamboo, mushrooms, and meat to the now-boiling soup. Reduce heat, cover and simmer for 3 minutes.
Add tofu (optional), white pepper and vinegar to the pot. Bring to a boil again. Add the cornstarch mixed with water to the pot and stir until the mixture is thickened, about 2-3 minutes. Turn off the heat and add the egg, stirring gently. Season to taste with more salt, white pepper or soy sauce if necessary.
Serve immediately garnished with a light drizzle of sesame oil and some chopped scallions. For additional heat, add hot chili oil or Siracha.
Recipe adapted from The Kitchn’s Hot and Sour Soup