One of the best comforting soups for cold weather, the morning after or if you are feeling a bit under the weather. A favorite dish you will commonly find at local Hawaiian Food Restaurants. Feel free to add as little or as much salt as your diet will allow. We enjoy having fresh watercress served as a ganish on the completed soup. Soo ono!
1 ½ lbs. beef stew meat
3-4 TB Hawaiian salt, as desired
4 c. water
4 c. chicken broth
1-inch ginger, peeled, crushed
2 cloves garlic, crushed
½-1 tsp. salt, as desired
2 medium bunches fresh watercress, washed, 1-inch pieces, stems & leaves separated
In a mixing bowl; rub stew meat well with salt. Refrigerate 48 hours. In a saucepot over medium heat; brown meat in oil on all sides. Add water, chicken broth, ginger, garlic and soy sauce. Bring to a rapid boil for 5-10 minutes. Reduce heat and simmer 1 ½ hours until meat is tender. Taste for seasoning, add salt as needed. Remove ginger and garlic. Add one bunch of watercress stems; simmer 15 minutes until watercress stems are tender. Add one bunch of watercress leaves; simmer 15 minutes.
For service: spoon soup into serving bowls; top with fresh watercress stems and leaves. We love the fresh crisp watercress served as a garnish with the soup. Optional to add both bunches of watercress to the soup before service. Serves 4-6.
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