Ginger-Infused Turkey Soup with Shiitake Mushrooms

Ginger-Infused Turkey Soup with Shiitake Mushrooms

Serves: 6

Soup Ingredients:

  • 2 cups of roasted turkey, chilled
  • 1 quart low sodium chicken stock (find in organic aisle–choose stock over broth if possible)
  • 2” knob of fresh ginger, sliced into 6 thin slices
  • 3 cloves garlic, peeled and sliced in half
  • ¼ yellow onion, peeled and sliced thin
  • 1 bunch fresh cilantro
  • ½ teaspoon kosher or sea salt
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon Sambal Oelek or fresh chili paste (find in international aisle)
  • 2 cups Shiitake mushrooms, sliced

Garnish Ingredients (pictured):

  • Handful of fresh pea shoots (or fresh bean sprouts)
  • ¼ cup of cilantro leaves


  1. Using your fingers, pull 2 cups of roasted turkey in to generous, 3-inch long strips. Set aside.
  2. Pour chicken stock into medium pot and bring to a boil.
  3. Add slices of ginger, garlic, and onion to the stock. Lower to a simmer for 10 minutes.
  4. Add 3 sprigs of cilantro (stem and leaves), and 1/4 teaspoon salt to the broth. Reserve remaining salt.  Simmer another 10 minutes.
  5. Remove from heat. Using a slotted spoon, remove all the infusing ingredients—leaving a clear, flavorful broth.
  6. Mix the extra virgin olive oil and Sambal Oelek together. Stir into broth.
  7. Add the pulled turkey and bring the soup back to a simmer.
  8. Remove from heat and add mushrooms.
  9. Ladle soup into 6 bowls.
  10. Garnish with a generous handful of pea shoots or bean sprouts and a few fresh cilantro leaves.

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