Shark fin soup is a controversial soup with Chinese origins, made with shark fins and flavored with chicken or another type of stock. Shark fin is slightly neutral in flavor, and is used in the dish to add texture. It is believed that the first shark fin soup was invented by an emperor during the time of the Sung Dynasty who wanted to show off his power, wealth, and generosity to his guests.
Chinese Imitation Shark Fin Soup (鱼翅汤)
Course: SoupsCuisine: ChineseDifficulty: Easy4
servings10
minutes20
minutes300
kcal30
minutesShark fin soup is a controversial soup with Chinese origins, made with shark fins and flavored with chicken or another type of stock. Shark fin is slightly neutral in flavor, and is used in the dish to add texture. It is believed that the first shark fin soup was invented by an emperor during the time of the Sung Dynasty who wanted to show off his power, wealth, and generosity to his guests.
Ingredients
2 shiitake mushroom(s)
4 tbsp
Korean glass noodles
1 1⁄5 l water
1 chicken drumstick(s)
1 black fungus/mu-er mushroom(s)
2 tsp crab meat
1 tbsp shaoxing wine
1 tbsp soy sauce
1 tsp salt
1⁄2 tbsp dark soy sauce
2 tbsp corn flour
1 tbsp water
1⁄2 tsp white pepper
1 egg(s)
Directions
- 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.
- 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.
- Add a pinch of salt and pepper along with dark soya sauce. To thicken the soup, mix water and cornstarch and add into the soup.
- 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.
