Turkey Hot and Sour Soup

Turkey Hot and Sour Soup

  • Course

    Main

  • Duration

    1 hour active, 6 inactive

  • Serves

    6-8
Chef’s notes

After a long, chilly morning hunt, nothing beats a bowl of hot soup—especially one that’s spicy, tangy, and filling. This version of the Chinese delivery classic makes use of one of the toughest wild game cuts out there—turkey legs.

The legs provide both the base for the broth and a richly flavored meat for the soup. Thighs or legs can be used in this recipe, but note that thighs will cook in about half the time. Add in some morels and wood ear mushrooms and you have one of the best spring meals I can imagine. This soup will have you warm and ready to get back in the woods chasing gobbling toms in no time.

Ingredients

  • 2 turkey legs
  • ½ cup dried wood ear mushrooms
  • ½ cup dried morels
  • 1 ½ cups bamboo shoots
  • 1 tsp. sugar
  • ½ cup soy sauce
  • 2 tbsp. sesame oil
  • ½ cup apple cider vinegar
  • 2 tbsp. crushed red pepper
  • ½ cup corn starch
  • ½ cup cold water
  • 2 eggs, whisked
  • Scallions, sliced for garnish

Special equipment

Crockpot

Preparation

  1. Season turkey legs with salt then brown in a pan with a little oil over medium high heat. Place in a crockpot with about 1 gallon of water. Cook on the high setting for approximately 6 hours or until the meat is fork tender. Remove the turkey from the crockpot and let it cool slightly. Pull the meat from the bones, being careful to remove all the tendons. Reserve cooking liquid.

  2. Rehydrate the mushrooms with hot water and strain. Cut into spoon-sized pieces.

  3. Pour turkey broth from the crockpot into a large pan (you should have around 3 quarts). Bring it to a simmer and add mushrooms, bamboo, pulled turkey, sugar, soy sauce, sesame oil, vinegar, and red pepper.

  4. Whisk the cornstarch and cold water together to make a slurry. Add slurry to soup while stirring to thicken the broth. Taste and adjust seasoning as needed.

  5. Whisk eggs in a bowl, and while slowly stirring the soup, drizzle in the eggs.

  6. Top with scallions to serve.

Chef’s notes

After a long, chilly morning hunt, nothing beats a bowl of hot soup—especially one that’s spicy, tangy, and filling. This version of the Chinese delivery classic makes use of one of the toughest wild game cuts out there—turkey legs.

The legs provide both the base for the broth and a richly flavored meat for the soup. Thighs or legs can be used in this recipe, but note that thighs will cook in about half the time. Add in some morels and wood ear mushrooms and you have one of the best spring meals I can imagine. This soup will have you warm and ready to get back in the woods chasing gobbling toms in no time.

Ingredients

  • 2 turkey legs
  • ½ cup dried wood ear mushrooms
  • ½ cup dried morels
  • 1 ½ cups bamboo shoots
  • 1 tsp. sugar
  • ½ cup soy sauce
  • 2 tbsp. sesame oil
  • ½ cup apple cider vinegar
  • 2 tbsp. crushed red pepper
  • ½ cup corn starch
  • ½ cup cold water
  • 2 eggs, whisked
  • Scallions, sliced for garnish

Special equipment

Crockpot

Preparation

  1. Season turkey legs with salt then brown in a pan with a little oil over medium high heat. Place in a crockpot with about 1 gallon of water. Cook on the high setting for approximately 6 hours or until the meat is fork tender. Remove the turkey from the crockpot and let it cool slightly. Pull the meat from the bones, being careful to remove all the tendons. Reserve cooking liquid.

  2. Rehydrate the mushrooms with hot water and strain. Cut into spoon-sized pieces.

  3. Pour turkey broth from the crockpot into a large pan (you should have around 3 quarts). Bring it to a simmer and add mushrooms, bamboo, pulled turkey, sugar, soy sauce, sesame oil, vinegar, and red pepper.

  4. Whisk the cornstarch and cold water together to make a slurry. Add slurry to soup while stirring to thicken the broth. Taste and adjust seasoning as needed.

  5. Whisk eggs in a bowl, and while slowly stirring the soup, drizzle in the eggs.

  6. Top with scallions to serve.

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Save this recipe

Turkey Hot and Sour Soup

Recipe by: Wade Truong
Turkey Hot and Sour Soup
  • Course

    Main

  • Duration

    1 hour active, 6 inactive

  • Serves

    6-8
Chef’s notes

After a long, chilly morning hunt, nothing beats a bowl of hot soup—especially one that’s spicy, tangy, and filling. This version of the Chinese delivery classic makes use of one of the toughest wild game cuts out there—turkey legs.

The legs provide both the base for the broth and a richly flavored meat for the soup. Thighs or legs can be used in this recipe, but note that thighs will cook in about half the time. Add in some morels and wood ear mushrooms and you have one of the best spring meals I can imagine. This soup will have you warm and ready to get back in the woods chasing gobbling toms in no time.

Ingredients

  • 2 turkey legs
  • ½ cup dried wood ear mushrooms
  • ½ cup dried morels
  • 1 ½ cups bamboo shoots
  • 1 tsp. sugar
  • ½ cup soy sauce
  • 2 tbsp. sesame oil
  • ½ cup apple cider vinegar
  • 2 tbsp. crushed red pepper
  • ½ cup corn starch
  • ½ cup cold water
  • 2 eggs, whisked
  • Scallions, sliced for garnish

Special equipment

Crockpot

Preparation

  1. Season turkey legs with salt then brown in a pan with a little oil over medium high heat. Place in a crockpot with about 1 gallon of water. Cook on the high setting for approximately 6 hours or until the meat is fork tender. Remove the turkey from the crockpot and let it cool slightly. Pull the meat from the bones, being careful to remove all the tendons. Reserve cooking liquid.

  2. Rehydrate the mushrooms with hot water and strain. Cut into spoon-sized pieces.

  3. Pour turkey broth from the crockpot into a large pan (you should have around 3 quarts). Bring it to a simmer and add mushrooms, bamboo, pulled turkey, sugar, soy sauce, sesame oil, vinegar, and red pepper.

  4. Whisk the cornstarch and cold water together to make a slurry. Add slurry to soup while stirring to thicken the broth. Taste and adjust seasoning as needed.

  5. Whisk eggs in a bowl, and while slowly stirring the soup, drizzle in the eggs.

  6. Top with scallions to serve.