Imitation shark fin soup, a common street food in Hong Kong and Malaysia, especially in night markets. Easy and fast soup recipe with an authentic taste of the original.
Preparation 20 mins
Cooking 80 mins
|4 tbsp||Korean glass noodles|
|1 1⁄5 l||water|
|1||black fungus/mu-er mushroom(s)|
|2 tsp||crab meat|
|1 tbsp||shaoxing wine|
|1 tbsp||soy sauce|
|1⁄2 tbsp||dark soy sauce|
|2 tbsp||corn flour|
|1⁄2 tsp||white pepper|
Nutrition per Serving
Shark fin soup was once the dish often served at wedding banquets, birthday dinners of elders and of course, during Chinese New Year dinners. When news broke about the horrible truth of how sharks were tortured just to obtain their fins, imitation shark fins got popular!
What is imitation shark fin made of?
Imitation shark fin which are made to look like the real thing. Using agar-agar, it creates the translucent long strips to look like the real shark fins, These agar-agar strips can be bought in Asian grocers or supermarkets although they aren't often sold. The best substitute to shark fins are korean glass noodles which are cut short to ca. 5 cm.
What makes the flavour of imitation shark fin soup authentic?
Although a substitute of shark fin soup was used instead, I really do think the taste and amazing flavours of the soup were kept intact as how I remembered it. The trick was to use homemade broth comprising of chicken drumstick and scallops for the best flavours. You may substitute dried scallops with a tablespoon of oyster sauce. A bit of dark soy sauce was used to give it some colour.
Can I prepare shark fin soup in advance?
If you like, prepare the broth hours in advance or it can be prepared 3 days earlier although I would not recommend the latter. It would be more delicious if freshly prepared.
How to serve shark fin soup?
Serve this soup as an appetizer with a few drops of sesame oil and some Chinese black vinegar. Oh, so yummy!
Steps to Prepare
Step 1 of 4
- 2 shiitake mushroom(s)
- 10 scallops (dried)
- 4 tbsp Korean glass noodles
- 1 1⁄5 l water
- 1 chicken drumstick(s)
- 1 black fungus/mu-er mushroom(s)
Hydrate dried shiitake mushrooms, wood ear mushroom and Korean glass noodles in-room temperature water until soft. In a pot, boil water and allow it to simmer along with drumstick and dried scallops for an hour. Then, remove drumstick and scallops from broth and shred them.
Step 2 of 4
- 2 tsp crab meat
- 1 tbsp shaoxing wine
- 1 tbsp soy sauce
Boil broth at medium to high heat. Add shredded drumstick, scallops, crab meat, sliced wood ear mushrooms, sliced shiitake mushrooms, Shaoxing wine and soy sauce. Boil for 10 minutes.
Step 3 of 4
- 1 tsp salt
- 1⁄2 tbsp dark soy sauce
- 2 tbsp corn flour
- 1 tbsp water
- 1⁄2 tsp white pepper
Add a pinch of salt and pepper along with dark soya sauce. To thicken the soup, mix water and cornstarch. Then, add the cornstarch mixture to the soup.
Step 4 of 4
- 1 egg(s)
Beat an egg and carefully pour it into soup. Turn stove off after 10 seconds. Serve with some Chinese black vinegar and a few drops of sesame oil.
Published: January 15, 2017
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