Hot & Sour Turkey Noodle Soup

• 1 (.3-Ounce) packet dried mushrooms
• 1 Teaspoon canola oil
• 1/2 Pound TURKEY, raw and cut into thin strips
• 1 Large clove garlic, minced
• 2 Teaspoons peeled and minced fresh gingerroot
• 1/4 Teaspoon red pepper flakes
• 5 Cups TURKEY BROTH or low-sodium chicken broth
• 1 (2.25-Ounce) package oriental flavor ramen noodles
• 1/2 Cup carrots, peeled and julienne
• 1/2 Cup frozen peas
• 3 Tablespoons rice vinegar
• 1/4 Cup green onions, sliced diagonally
• 1/4 Cup cilantro, chopped

Preparation

1 In a small bowl, soak mushrooms in warm water for 10 to 15 minutes. Drain and rinse; set aside,
2 In large deep saucepan or Dutch oven, over medium-high heat, heat oil. Add turkey, garlic, gingerroot and pepper flakes. Cook, stirring frequently, until turkey is lightly browned.
3 Stir in turkey broth, noodles (discard flavor packet), carrots, peas, vinegar and reserved mushrooms. Bring to boil over high heat, reduce heat and boil gently for 2 to 3 minutes or until noodles are cooked.
4 Stir in onions and cilantro. Serve immediately.

Source: National Turkey Federation