Directions

1. Heat oil, add mushrooms, and let them cook down for about 8 minutes.

2. Add turkey stock or poultry bone broth, sliced ginger, and lemongrass. Simmer for about 5 minutes.

3. When the broth has been infused to your liking, add the chopped turkey and simmer just until the meat is warmed.

4. Remove ginger and lemongrass aromatics. Season with soy sauce and rice wine vinegar, or salt and pepper, to your taste.