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Imitation Shark Fin Soup

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Imitation Shark Fin Soup

Soups
Category
Soups

Easy
Difficulty
Easy

Total Time
Total Time
Prep 20 M / Cook 01 H 20 M

Servings
Yield
4 Servings

Grace Teo
Grace Teo   thegraceteo
Published on January 15, 2017

  Based on 829 ratings  Watch Now

Ingredients

A

4 tbsp
Korean glass noodles
2 tsp
crab meat
1 tsp
salt
1 tsp
white pepper
2
shiitake mushroom(s)
1.2 l
water
2 tbsp
corn flour
10
scallops (dried)
0.5 tbsp
dark soy sauce
1 tbsp
shaoxing wine  
1
black fungus/mu-er mushroom(s)
1
chicken drumstick(s)
1
egg(s)

Background

Due to its prestige, shark fin soup was once the dish often served at wedding banquets, birthday dinners of elders and of course, during Chinese New Year dinners. I used to enjoy the dish immensely until I learned about the horrible truth of how sharks were tortured just to obtain their fins! Thankfully, the popularity of this dish is decreasing and substitutions of shark fins are now used to prepare the soup.

Although different ingredients were 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. 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.

Serve this soup as an appetizer with a few drops of sesame oil and some Chinese black vinegar. Oh, so yummy!

Imitation Shark Fin Soup is also known as: 碗仔翅

Steps

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Step 1/4

Hydrate dried shiitake mushrooms and Korean glass noodles in water. Boil a pot of 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.

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Step 2/4

Boil broth at medium to high heat. Add shredded drumstick, scallops, crab meat, sliced wood ear mushrooms, shiitake mushrooms, 'Shaoxing' wine and soy sauce. Boil for 10 minutes.

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Step 3/4

Add a pinch of salt and pepper along with dark soya sauce. To thicken the soup, add cornstarch mixture.

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Step 4/4

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.

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