Recipe by: Peter Pahk
Chef of The Mauna Kea Beach Hotel on the Kohala Coast, Hawaii.
1 ounce Chinese black mushrooms (shitake)
8-10 pieces of dried tree ear mushrooms
2 ounces cellophane noodles
2 ounces skinless raw chicken breast
2 ounces lean raw pork
2 cups unsalted chicken broth
2 cups water
1 tablespoon dark soy sauce
Dash of sesame oil
2 tablespoons cornstarch
4 tablespoons water
1 egg, lightly beaten
Soak the black mushrooms, tree ear mushrooms and cellophane noodles separately in hot water for 4 hours until they soften. Drain well.
Remove the hard stems of the black mushrooms (you can save them to cook with other Chinese soups) and cut the remaining pieces into small strips. Chop the tree ear mushrooms into small pieces and cut the cellophane noodles into 1-inch pieces with scissors. Set aside.
Slice the chicken breast and pork into thin strips.
Bring the chicken broth and water to a boil. Add the chicken, pork, black and tree ear mushrooms, and cook until all ingredients are cooked through and softened. Add the cellophane noodles, soy sauce, sesame oil and white pepper and salt to taste.
In a small bowl, mix the cornstarch and water to make a thick slurry. Return the soup to a boil, stir in the cornstarch mixture and beaten egg and mix well. Remove from heat and serve in small bowls.
Shark, Common Thresher, Wild, Domestic
Don’t buy, they’re overfished or caught or farmed in ways that harm other marine life or the environment.
This delicious and shark-friendly alternative to traditional shark fin soup is a tasty way to support ocean health. “Close your eyes,” says Chef Peter Pahk. “Taste and savor the texture and flavor of this soup. It’s even better than the ‘real’ thing because it’s not shark fin!”
It’s estimated that tens of millions of sharks are killed around the world each year for their fins.
Recipe courtesy of Seafood Watch ® a registered service mark of the Monterrey Bay Aquarium Foundation.