"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Hanashinsu no Suimono (egg flower soup) Recipe

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This recipe for Hanashinsu no Suimono (egg flower soup), by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John J. Warns, Jr.
Added: Thursday, February 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 lb. ground pork
1/2 tsp. salt
1/2 tsp. cornstarch
1/2 tsp. ginger juice

Egg batter:
3 eggs
dash salt
1/2 tsp. cornstarch
6 pieces shiitake mushrooms
1/4 lb. mustard cabbage, spinach or watercress
6 cups dashi (6 cups water plus 2 tsp. hondashi)
1 tsp. salt
1 tsp. shoyu
dash MSG (optional)

Directions:
Directions:
Grin pork in suribachi (grooved eaaarthenware bowl for grinding food)(or buy ground pork!), mix well, and combine with salt, cornstarch, and ginger juice. Mix thoroughly. Make into 12 small balls. Beat egg batter ingredients (dissolve cornstarch with small amounts of water) and mix well with chopstick. Make twelve thin crepes about 4 inches in idameter. Place cover to prevent crepes from curling after finishing frying. Place port hash balls into center of each crepe and pinch edges togethedr to form a flower, like shumai.
Place into steamer on ti leaf and steam for 20 minutes. Cut soaked shiitake mushrooms, remove stems, and cut into halves. Season with little shoyu in saute pan. Parboil cabbage. Do not overcook. Cut into 2-inch lengths. Combine soup stocks, add 1 tsp. salt, 1 tsp. shoyu, and bring to boil. Arrange 1 egg flowers, 12 shiitake, and greens into a bowl and pour hot soup stock over.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Hours?? I would like to watch it being done!
Personal Notes:
Personal Notes:
Editorial comment - I bet this is better than any egg flower soup in any Chinese Restaurant!

 

 

 

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