HOT AND SOUR SOUP
3 1/2 c. chicken broth
2 c. sliced fresh mushrooms
3 T. rice vinegar or white vinegar
2 T. soy sauce or reduced-sodium soy sauce
1 t. sugar
1 t. grated fresh ginger
1/4 to 1/2 t. black pepper
1 T. cornstarch
1 T. cold water
2 c. shredded cooked turkey
2 c. sliced bok choy
1 pkg. (6 oz.) frozen pea pods
1 beaten egg
3 T. thinly sliced green onions
Combine broth, mushrooms, vinegar, soy sauce, sugar, ginger and pepper in saucepan; bring to boiling.
Meanwhile, combine cornstarch and cold water; stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in turkey, bok choy and pea pods.
Pour the egg into the soup in a steady stream while stirring to creat threads. Remove from heat; stir in green onions.