You have to love a friend or family member who genuinely listens to your interests and then cooks for you. That’s what cookbook author Jean Watanabe Hee did. Her latest cookbook consists of more than 100 recipes of some of
You have to love a friend or family member who genuinely listens to your interests and then cooks for you.
That’s what cookbook author Jean Watanabe Hee did. Her latest cookbook consists of more than 100 recipes of some of the most neglected meal courses.
According to Hee, her book was a direct request from her daughter who was raising young kids of her own. They apparently loved to eat soup. Hee’s friends said they wanted to see more salad and vegetable options. So it was back to the kitchen and the recipe drawer for Hee.
Hee gathered up all her recipes and with some suggestions from her friends, came up with “Hawai‘i’s Best Salads, Sides & Soups.”
The recipe for Mushroom Soup is said to be recommended by Hee’s friend Eloise Yano. She said it was a good dish to give to someone who is ill. Hee wrote that Yano uses a package of ready to use udon noodles (Myojo brand found on most grocery shelves) but does not use the soup seasoning packets.
Not just filled with ingredients and directions, Hee adds little notes and hints to help you get through them.
“Hawai‘i’s Best Salads, Sides and Soups” hits bookstores this Monday.
Mushroom Soup
4 cans chicken broth (14.5 ounces each)
3 tablespoons shoyu
3 cloves garlic, crushed
2 teaspoons grated fresh ginger
4 cups assorted mushrooms, sliced (e.g., white buttons, portobello, crimini, shiitake)
1 large carrot, sliced
1/4 head cabbage, cut in wedges
1 pound boneless, skinless chicken breast or thighs, thinly sliced
2 cups fresh udon noodles (or substitute 2 cups cooked linguine)
1 to 2 stalks green onions, thinly sliced
2 cups spinach leaves, shredded
Black pepper to taste
1 tablespoon mirin (optional)
In large pot, combine chicken broth, shoyu, garlic, ginger, mushrooms, carrot and cabbage. Cover; bring to boil. Add chicken and simmer until mushrooms are soft, about five minutes. Stir inn noodles, green onions and spinach.. Simmer two minutes more or until greens are wilted. Season with pepper and mirin to taste.
• Hint: If using dried shiitake, soak in warm water until softened and discard stems. Portobello tends to make the soup a darker color so you may not want to include it.
Stir-Fried Asparagus
1 pound asparagus
2 teaspoons peanut oil
1/2 teaspoon salt (or less)
1/4 teaspoon black pepper (or less)
2 cloves garlic, chopped
1/4 cup chicken broth
1 teaspoon sherry or sake
11/2 tablespoons oyster sauce
1 teaspoon sesame oil
Remove woody ends of asparagus and cut into thick and diagonal slices. Measure out salt and pepper and, with garlic, set aside. Combine chicken broth, sherry and oyster sauce and set aside.
Heat wok over high heat and swirl in peanut oil until slightly smoking. Toss in salt, pepper and garlic; stir for 30 seconds. Add asparagus and continue to stir-fry for one minute. Add broth, sherry and oyster sauce; continue to stir-fry for three more minutes or until asparagus is tender to your taste. Drizzle sesame oil along the sides of the wok and stir for 20 seconds more.
• Lanaly Cabalo, lifestyle writer, can be reached at 245-3681 (ext. 237) or lcabalo@kauaipubco.com.
