6 c. chicken or turkey stock
2 T. light soy sauce
3 T. vinegar
1 c. turkey or chicken cooked left over meat ...any cooked meat will work
1 T. sesame seed oil
1 egg beaten
2 T. cornstarch, dissolved in 1/4 c. cold water
1/4 c. quinoa
1/2 tsp. black pepper or Cayenne pepper or 1/4 tsp chili oil
Really any vegetables you have will work think of the color combinations
2 carrots thinly sliced
4-5 button mushrooms
1/2 small diced onion or 2 scallions cut into small pieces
1/4 c. thinly sliced cabbage
2-3 broccoli stocks
2 stalks celery diced
This soup is a clean out the fridge type of soup, so any small bits of vegetables will work. Also you can use different meats or no meat at all in the soup.
Place the stock, meat, and quinoa into the crock pot. Cut your vegetables into bite size pieces.
Cook until the vegetables are fork tender and quinoa is cooked
Add the soy sauce, vinegar, and sesame seed oil to the soup. Thicken with the dissolved cornstarch, stirring constantly as you add it to the hot liquids so you will not get lumps.
Beat the egg in a small bowl and add to the hot soup in a stream stiring as you add. Put the lid back on the crock pot and let the soup heat up until the corn starch thickens it slightly. Adjust to taste, by adding more vinegar, pepper, soy or sesame seed oil.