Ingredients
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3 1/2 cups chicken broth
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2 cups sliced fresh mushrooms
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3 tablespoons rice vinegar or 3 tablespoons white vinegar
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2 tablespoons soy sauce or 2 tablespoons reduced sodium soy sauce
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1 teaspoon sugar
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1 teaspoon grated gingerroot
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1/4-1/2 teaspoon pepper
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1 tablespoon cornstarch
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1 tablespoon cold water
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2 cups shredded cooked turkey
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2 cups sliced bok choy
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6 ounces pea pods (fresh or frozen)
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3 tablespoons thinly sliced green onions
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1 beaten egg
Instructions
- Combine chicken broth, mushrooms, vinegar, soy sauce, sugar, gingerroot and pepper, Use a large saucepan.
- Bring to boiling.
- Meanwhile, Stir together cornstarch and cold water.
- Stir into broth mixture.
- Cook and stir until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Stir in turkey, bok choy and pea pods.
- Pour the egg slowly, into the soup, in a steady stream while stirring 2 or 3 times to create shreds.
- Remove from heat.
- Stir in green onions.