One 2-inch piece of ginger, peeled and sliced 1/4 inch thick
1 dried red chile
Salt and freshly ground pepper
5 ounces bean threads
6 medium dried shiitakes
2 cups boiling water
3/4 pound spinach, large stems discarded
1 medium carrot, shredded
4 cups diced cooked turkey meat
Szechwan pepper (see Note) or black pepper
1/3 cup thinly sliced scallions
In a large saucepan, bring the stock to a boil. Using the side of a heavy knife, smash the ginger and chile and add them to the stock. Cover and simmer for 30 minutes. Discard the ginger and chile and season the soup lightly with salt and pepper. Cover and keep hot.
In separate heatproof bowls, cover the bean threads and shiitake mushrooms with the boiling water and set aside until softened, about 10 minutes. Drain the shiitakes; cut off and discard the stems and cut the caps into thin slices. Drain the bean threads.
In a medium saucepan of boiling water, blanch the spinach for 15 seconds. Using a slotted spoon, transfer it to a colander to cool. Add the carrot to the boiling water; cook for 10 seconds. Add the carrot to the colander. Squeeze the spinach dry and coarsely chop it.
Put the turkey in 4 bowls and season with salt and Szechwan pepper. Add the bean threads, shiitakes, spinach, carrot and scallions to the bowl, pour the hot stock on top and serve.
Szechwan pepper can be found at Chinese markets.
Accent this gingery soup with a spicy, crisp Alsace Gewürztraminer.