You may also like
Categories:
turkey stock ginger red chile salt threads boiling water spinach carrot turkey meat pepper scallions
Viewed: 43 - Published at: 3 years agoIngredients
- 2 quarts Rich Turkey Stock
- One 2-inch piece of ginger, peeled and sliced 1/4 inch thick
- 1 dried red chile
- Salt and freshly ground pepper
- 5 ounces bean threads
- 6 medium dried shiitakes
- 2 cups boiling water
- 3/4 pound spinach, large stems discarded
- 1 medium carrot, shredded
- 4 cups diced cooked turkey meat
- Szechwan pepper (see Note) or black pepper
- 1/3 cup thinly sliced scallions
Method
- In a large saucepan, bring the stock to a boil.
- Using the side of a heavy knife, smash the ginger and chile and add them to the stock.
- Cover and simmer for 30 minutes.
- Discard the ginger and chile and season the soup lightly with salt and pepper.
- Cover and keep hot.
- In separate heatproof bowls, cover the bean threads and shiitake mushrooms with the boiling water and set aside until softened, about 10 minutes.
- Drain the shiitakes; cut off and discard the stems and cut the caps into thin slices.
- Drain the bean threads.
- In a medium saucepan of boiling water, blanch the spinach for 15 seconds.
- Using a slotted spoon, transfer it to a colander to cool.
- Add the carrot to the boiling water; cook for 10 seconds.
- Add the carrot to the colander.
- Squeeze the spinach dry and coarsely chop it.
- Put the turkey in 4 bowls and season with salt and Szechwan pepper.
- Add the bean threads, shiitakes, spinach, carrot and scallions to the bowl, pour the hot stock on top and serve.
