When we ended up cooking two turkeys on Thanksgiving for only 6 people it was a given that we would need to get creative with what to do with all of the leftovers.
It happened to be a very cold weekend and one of our favorite soups on a cold day is hot & sour soup. To be honest it can be difficult to find a good hot & sour soup at any of our local Chinese restaurants. So when we came across a recipe for it in a recent Food & Wine magazine it seemed like the perfect way to put some of that leftover turkey to good use.
And with the 'hankering' for hot & sour soup came the idea to make some some quick smoked turkey spring rolls to go along.
We didn't really have a recipe for the spring rolls they just kind of came together really.
The soup was actually delicious. Warm, hot & sour and satisfying all the way around. We wish we would of diced the tofu slightly smaller but besides that it was excellent.
Hot & Sour Soup (From November 2015 Food & Wine)
- 1 ounce dried wood ear mushrooms (1/2 cup)
- 2 tablespoons canola oil
- 1/2 pound lean pork shoulder, sliced 1/8 inch thick and cut into 1-by-1/4-inch strips
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped peeled fresh ginger
- 1/2 cup chopped scallions
- 4 cups chicken stock or low-sodium broth
- 1/2 pound soft tofu, cut into 1/2 -inch dice
- 1/3 cup unseasoned rice vinegar, plus more for serving
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 teaspoon toasted sesame oil
- 1 tablespoon Sriracha, plus more for serving
- Kosher salt
- 2 large eggs, beaten