Dave and Anna's Recipe Box
Dave and Anna's favorite and most popular recipes at the Honolulu Restaurant are now available to you. A new drink or entree recipe will be posted here each month!
Featured Recipe (May 2008)
Hot and Sour Soup
1 quart chicken broth or stock
½ cup black fungus, reconstituted, cut into bite-sized pieces
½ cup lily flowers, reconstituted, cut into bite-sized pieces
½ cake tofu, sliced in long strips
½ cup bamboo shoots, thinly sliced
½ cup cloud ears, reconstituted, cut into bite-sized pieces
¾ cup lean pork, cut into matchstick slices
2-3 tbs dark soy sauce
1-1½ tbs thin soy sauce
1½-2 tsp salt
1 tsp sugar
4-5 tbs distilled vinegar or white wine vinegar
2-2½ tsp white pepper
¼ cup egg, beaten
1½ tbs corn starch and 2 tbs water, dissolved together
Sesame oil (to taste)
Chopped spring onions (optional)In a large sauce pan, mix broth, black fungus, lily flowers, bamboo shoots and cloud ears. Season with soy sauces, sugar and salt and bring to a boil. Add pork and stir until it is fully cooked in the soup . Mix in tofu and return to a boil. Slowly stir in the dissolved corn starch mixture and bring to a boil again.
Stream in the beaten egg through the gap of a pair of chopsticks or the back of a fork, moving the chopsticks or fork in a circular motion. Remove from heat and cover for 45 seconds to allow the egg to set in flakes. Stir in vinegar and pepper for seasoning. Serve piping hot in bowls and top with a drizzle of sesame oil and spring onions.
Note: For a more pungent and hot taste, add more vinegar and pepper.
(Click here for a PDF version of this recipe)
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Last modified: May 14, 2008