Hot And Sour Turkey Soup

1. Combine chicken broth, mushrooms, vinegar, soy sauce, sugar, gingerroot and pepper, Use a large saucepan.

2. Bring to boiling.

3. Meanwhile, Stir together cornstarch and cold water.

4. Stir into broth mixture.

5. Cook and stir until thickened and bubbly.

6. Cook and stir for 2 minutes more.

7. Stir in turkey, bok choy and pea pods.

8. Pour the egg slowly, into the soup, in a steady stream while stirring 2 or 3 times to create shreds.

9. Remove from heat.

10. Stir in green onions.

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Nutrient	Quantity
Total fats	10.3088 g
Protein	75.481 g
Carbohydrates	21.4736 g
Energy	496.974 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1309 g
Water	1000.9396 g
Aspartic acid	0.2359 g
Calcium, Ca	274.9156 mg
Lutein + zeaxanthin	154.44 g
Fiber, total dietary	0.692 g
Fatty acids, total saturated 22:0	0.0004 g
Carotene, beta	432 g
Niacin	22.3157 mg
Vitamin A, RAE	87 g
Arginine	0.1501 g
Riboflavin	0.7189 mg
Fatty acids, total polyunsaturated 15:0	0.0004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0038 g
Fatty acids, total saturated 20:1	0.0883 g
Glutamic acid	0.5127 g
Sodium, Na	7354.9895 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5555 g
Total lipid (fat)	10.3088 g
Manganese, Mn	2.1277 mg
Fructose	0.3816 g
Proline	0.1605 g
Fatty acids, total saturated 16:0	2.2114 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0077 g
Sucrose	4.6235 g
Choline, total	200.646 mg
Sugars, total	8.5155 g
Serine	0.1261 g
Fatty acids, total saturated 10:0	0.0022 g
Fatty acids, total saturated 18:0	0.5935 g
Fatty acids, total saturated 20:4 undifferentiated	0.0884 g
Vitamin B-6	0.4468 mg
Selenium, Se	49.334 g
Ash	23.1848 g
Fatty acids, total saturated 18:1 undifferentiated	3.5964 g
Pantothenic acid	0.4767 mg
Phenylalanine	0.1149 g
Copper, Cu	1.3368 mg
Betaine	9.536 mg
Thiamin	0.2734 mg
Retinol	51 g
Methionine	0.0318 g
Iron, Fe	6.6186 mg
Carbohydrate, by difference	21.4736 g
Phosphorus, P	894.586 mg
Folate, total	70.88 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0391 g
Alanine	0.0962 g
Cholesterol	93.82 mg
Valine	0.1088 g
Fatty acids, total saturated 18:2 undifferentiated	1.9071 g
Glycine	0.0966 g
Glucose (dextrose)	0.3912 g
Fatty acids, total saturated 14:0	0.0931 g
Zinc, Zn	3.7929 mg
Isoleucine	0.1036 g
Fatty acids, total saturated 12:0	0.0013 g
Fatty acids, total polyunsaturated	2.3302 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	0.1762 g
Vitamin A, IU	890 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0204 g
Folate, DFE	70.88 g
Tryptophan	0.031 g
Vitamin C, total ascorbic acid	2.512 mg
Phytosterols	0.3 mg
Fatty acids, total polyunsaturated 16:1 c	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0032 g
Fatty acids, total saturated 20:0	0.0004 g
Tyrosine	0.0793 g
Vitamin B-12	3.464 g
Vitamin K (phylloquinone)	28.306 g
Fatty acids, total saturated	2.994 g
Histidine	0.0569 g
Fatty acids, total monounsaturated	4.3316 g
Threonine	0.0881 g
Folate, food	70.88 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Fatty acids, total polyunsaturated 24:0	0.0004 g
Vitamin E (alpha-tocopherol)	0.9812 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0561 g
Magnesium, Mg	79.5399 mg
Lysine	0.1235 g
Potassium, K	2068.094 mg
Cystine	0.0385 g
Fluoride, F	10.5282 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Mushroom	2 cups	0	0	0
Soy sauce	2 tablespoons	16.96	1.5776	0.1824
Egg	1 beaten	0	0	0
Bok choy	2 cups	151.3	0	0.85
Cold water	1 tablespoon	0	0	0
Cornstarch	1 tablespoon	30.48	7.3016	0.004
Pepper	0.75 teaspoon	0	0	0
Green Onion	3 tablespoons	4.86	1.0332	0.0846
chicken broth	3.5 cups	273.42	6.615	9.1728
rice vinegar	3 tablespoons	151.3	0	0.85
turkey	2 cups	0	0	0
gingerroot	1 teaspoon	1.6	0.3554	0.015
pea pod	6 ounces	151.3	0	0.85