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, Kingsmill Resort. “Taste and savor the texture and flavor of this soup. It’s even better than the ‘real’ thing because it’s NOT Sharkfin!”
It’s estimated that tens of millions of sharks are killed around the world each year for their fins, and California is one of the largest markets for fins outside Asia. The Monterey Bay Aquarium is sponsoring a bill that bans the sale of shark fins in California.
(Serves 6)
1 oz Chinese black mushrooms (shitake)
8-10 pieces of dried tree ear mushrooms
2 oz cellophane noodles
2 oz skinless raw chicken breast
2 oz lean raw pork
2 C unsalted chicken broth
2 C water
1 T dark soy sauce
Dash of sesame oil
White pepper, to taste
Salt, to taste
2T cornstarch
4 T 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, 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.
RECIPE BY
ChefPeter Pahk
Williamsburg, Virginia
Peter embraces a deep commitment to creating menus from local, artisanal and sustainable cuisine and to sharing the stories behind the food. He’s been executive chef for Ritz Carlton and at the Silverado Resort in Napa, earning praise along the way. He’s active with Chefs Collaborative, and promotes sustainable cuisines in partnership with local farmers, producers and fishermen. Long a Seafood Watch advocate, Peter is devoted to Share Our Strength, whose mission is to end childhood hunger in the United States.
Faux Shark Fin Soup
Faux Shark Fin Soup taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
Faux sharkfin soup 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, Kingsmill Resort. “Taste and savor the texture and flavor of this soup. It’s even better than the ‘real’ thing because it’s NOT Sharkfin!”
It’s estimated that tens of millions of sharks are killed around the world each year for their fins, and California is one of the largest markets for fins outside Asia. The Monterey Bay Aquarium is sponsoring a bill that bans the sale of shark fins in California.
(Serves 6)
1 oz Chinese black mushrooms (shitake)
8-10 pieces of dried tree ear mushrooms
2 oz cellophane noodles
2 oz skinless raw chicken breast
2 oz lean raw pork
2 C unsalted chicken broth
2 C water
1 T dark soy sauce
Dash of sesame oil
White pepper, to taste
Salt, to taste
2T cornstarch
4 T 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, 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.
RECIPE BY
ChefPeter Pahk
Williamsburg, Virginia
Chef Peter Pahk Peter embraces a deep commitment to creating menus from local, artisanal and sustainable cuisine and to sharing the stories behind the food. He’s been executive chef for Ritz Carlton and at the Silverado Resort in Napa, earning praise along the way. He’s active with Chefs Collaborative, and promotes sustainable cuisines in partnership with local farmers, producers and fishermen. Long a Seafood Watch advocate, Peter is devoted to Share Our Strength, whose mission is to end childhood hunger in the United States.
