Imitation Shark Fin Soup

Imitation Shark Fin Soup

Category, , DifficultyBeginner

Imitation Shark Fin Soup is a dish that replicates the texture and flavor of traditional shark fin soup without using actual shark fins, which are controversial due to environmental and ethical concerns. Instead, imitation shark fin soup typically uses alternative ingredients to mimic the texture and appearance of shark fins, such as gelatin or vermicelli noodles.

Prep Time15 minsCook Time1 hr 10 minsTotal Time1 hr 25 mins
Yields1 Serving
 1 chicken breast
 15 g cooking oil
 3 ginger slices
 20 g scallops (dried), soaked and shredded
 15 g dried shrimp
 4 shiitake mushroom(s), soaked and sliced
 15 g black fungus, soaked and sliced
 1500 g water (include for use of soaking ingredients)
 50 g korean glass noodles
 2 tbsp soy sauce
 2 tbsp oyster sauce
 ½ tsp white pepper
 2 tbsp corn starch
 1 tbsp water
 1 egg, lightly beaten
 1 sprig, coriander leaves
 1 tbsp black vinegar
 ½ tsp white pepper powder
1

Add chicken breast to a heat proof plate, place it in the Varoma dish, steam for 30 min | Varoma | Speed 1. Reserve the chicken essence from steaming. Let the chicken cool down. Shred the chicken breast for 5 sec | ⤺ Speed 4, then set aside.

2

Clean the mixing bowl. Add cooking oil and ginger slices, sauté for 3 min | 120°C | ⤺ Speed 1.

3

Add dried scallop, dried shrimp and mushroom slices, stir-fry for 3 min | 120°C | ⤺ Speed 1.

4

Add the black fungus, water utilized for soaking mushrooms and dried scallops, along with the reserved chicken essence from the steam and add water (until the total water volume reaches 1200g). cook for 20 min | 100°C | Speed 1.

5

Add shredded chicken, glass noodles, soy sauce, oyster sauce, white pepper, and salt. Cook for 5 min | 100°C | Speed 1. In the meantime, combine 2 tablespoons of cornstarch with 1 tablespoon of water, and set the mixture aside.

6

Set for a duration of 2 min | 100°C | Speed 1. Open the measuring cup, gradually incorporate the corn starch-water mixture to achieve thickening, and then add the egg mixture. Allow the soup to stand for approximately 3 minutes before serving to allow the egg to set.

7

Serve the dish with a drizzle of black vinegar, a few drops of sesame oil, and a sprinkle of white pepper. Garnish with fresh coriander.

Ingredients

 1 chicken breast
 15 g cooking oil
 3 ginger slices
 20 g scallops (dried), soaked and shredded
 15 g dried shrimp
 4 shiitake mushroom(s), soaked and sliced
 15 g black fungus, soaked and sliced
 1500 g water (include for use of soaking ingredients)
 50 g korean glass noodles
 2 tbsp soy sauce
 2 tbsp oyster sauce
 ½ tsp white pepper
 2 tbsp corn starch
 1 tbsp water
 1 egg, lightly beaten
 1 sprig, coriander leaves
 1 tbsp black vinegar
 ½ tsp white pepper powder

Directions

1

Add chicken breast to a heat proof plate, place it in the Varoma dish, steam for 30 min | Varoma | Speed 1. Reserve the chicken essence from steaming. Let the chicken cool down. Shred the chicken breast for 5 sec | ⤺ Speed 4, then set aside.

2

Clean the mixing bowl. Add cooking oil and ginger slices, sauté for 3 min | 120°C | ⤺ Speed 1.

3

Add dried scallop, dried shrimp and mushroom slices, stir-fry for 3 min | 120°C | ⤺ Speed 1.

4

Add the black fungus, water utilized for soaking mushrooms and dried scallops, along with the reserved chicken essence from the steam and add water (until the total water volume reaches 1200g). cook for 20 min | 100°C | Speed 1.

5

Add shredded chicken, glass noodles, soy sauce, oyster sauce, white pepper, and salt. Cook for 5 min | 100°C | Speed 1. In the meantime, combine 2 tablespoons of cornstarch with 1 tablespoon of water, and set the mixture aside.

6

Set for a duration of 2 min | 100°C | Speed 1. Open the measuring cup, gradually incorporate the corn starch-water mixture to achieve thickening, and then add the egg mixture. Allow the soup to stand for approximately 3 minutes before serving to allow the egg to set.

7

Serve the dish with a drizzle of black vinegar, a few drops of sesame oil, and a sprinkle of white pepper. Garnish with fresh coriander.

Imitation Shark Fin Soup
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