Thoroughly rinse produce and pat dry. Slice green onions on a bias (45 degree angle). Stem, core, and slice red bell pepper into thin strips. Peel and slice carrot thinly on a bias. Stem and coarsely chop mint and cilantro. Mince garlic.

In a medium pot, heat 1 tsp. of olive oil over medium heat. Add half the garlic, half the ginger, half the green onions, and ground turkey. Cook for about 8-10 minutes. Transfer to a plate and set aside.

In the same pot used to brown the turkey, heat 1 tsp. olive oil over medium heat and add remaining ginger and garlic, half the carrot, half the five spice, a quarter of the shredded cabbage, and remaining green onions. Sauté for about 2 minutes. Add 2 cups of water and whisk in chicken base. Add ½ cup of cooked ground turkey. Bring to low simmer and cook for 8 minutes.

In a medium pan add 1 tsp. of olive oil over medium-high heat. Add remaining carrot and red bell pepper and cook for 5 minutes. Add remaining shredded cabbage and remaining Chinese five spice powder. Cook for 2-3 minutes, or until slightly wilted.

Add remaining cooked turkey and any accumulated juices to pan with sautéed slaw and mix, cooking to warm through. Season with a pinch of salt and pepper.

Place a serving of the slaw into a bowl or shallow dish. Ladle a serving of soup into another bowl. Garnish both soup and slaw with chopped mint and cilantro.