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Here's my #ThanksTurkey #meal.

I used the bones and leftover celery tops to make a broth, throwing in a bag containing:
- a habanero pepper
- corianders
- star anise
- black peppers
cooking for 3 hrs.

Sauteed fresh enoki & oyster mushrooms, slivered turkey, & minced takana sour green pickles. Poured the broth & season w soy sauce & vinegar.

I add extra heartiness w starch + water mixture. Blend in Taiwanese hot bean paste & sesame oil....voila.