Hot & Sour Turkey Noodle Soup

30 MIN


1 (.3-oz) Packet Dried Mushrooms

1 tsp Canola Oil

1/2 lb TURKEY, Raw And Cut Into Thin Strips

1 Large Clove Garlic, Minced

2 tsp Peeled And Minced Fresh Gingerroot

1/4 tsp Red Pepper Flakes

5 c TURKEY BROTH Or Low-Sodium Chicken Broth

1 (2.25-oz) Package Oriental Flavor Ramen Noodles

1/2 c Carrots, Peeled And Julienne

1/2 c Frozen Peas

3 tbsp Rice Vinegar

1/4 c Green Onions, Sliced Diagonally

1/4 c Cilantro, Chopped


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 turkey broth, noodles (discard flavor packet), carrots, peas, vinegar and reserved 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. Serve immediately.