3 1/2 Chicken Broth
2 Fresh Mushrooms
3 Rice Vinegar
2 White Vinegar
1 Soy Sauce
1 Reduced Sodium Soy Sauce
1/4 – 1/2 Sugar
1 Gingerroot
1 Pepper
2 Cornstarch
2 Cold Water
6 Bok Choy
1 Egg
3 Green Onions


Combine chicken broth, mushrooms, vinegar, soy sauce, sugar, gingerroot and pepper, Use a large saucepan.
Bring to boiling.
Meanwhile, Stir together cornstarch and cold water.
Stir into broth mixture.
Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in turkey, bok choy and pea pods.
Pour the egg slowly, into the soup, in a steady stream while stirring 2 or 3 times to create shreds.
Remove from heat.
Stir in green onions.