Heat 2 tablespoons oil in saucepan, add tomatillos and saute about 5 minutes or until they start to soften. Puree in blender; return puree to saucepan. Add 1 quart stock; season with salt and pepper. In hot oil, deep-fry tortilla strips until crisp; drain on paper towels.
To serve, ladle soup into shallow bowls. Place a mound of shredded turkey in middle of soup, top with a mound of onions. Garnish with fried tortilla strips, sour cream, a drizzle of soy sauce and cilantro sprigs.
Recipe by Adam Policinski, Kikkoman/Johnson & Wales Imaginational Recipe Challenge Grand Prize Winner