Fake Shark's Fin Soup 碗仔翅

🧂 Ingredients

• 200 g Cooked pork

  or chicken (previously used from making soup), hand shredded
• 10 g Dried black fungus

  julienned
• 1 bunch Mung bean vermicelli

  (approx. 15g)
• 4 Shiitake mushrooms

  , julienned (soak overnight or at least 3 hours if using dried ones)
• 1.5 L Broth

  (pork or chicken)
• ½ tbsp Dark soy sauce
• ½ tsp Salt
• ½ tsp Sugar
• 1 tbsp Shaoxing wine
• ¼ tsp White pepper powder
• 1 Egg
• 1 tbsp Water chestnut starch

  for slurry (corn starch may be substituted)
• 2 tbsp Water

  for slurry

Instructions

• 1 Skip this step if you already have cooked pork or chicken and broth. To make
  broth: you can make 1.5L of pork or chicken broth using approx. 900g pork bones
  or chicken bones that have some meat attached and 2L water. First clean the
  bones by putting them in a pot, add water to cover them, then bring to a boil.
  Once it starts to boil, remove the bones and rinse with cold water. Put the
  bones in a pot again with 1.8L fresh water and add a few slices of ginger. Bring
  to a boil and turn down heat to low and let cook for 2 hours. Remove the bones
  and meat from the broth. Strain the broth and set aside.
• 2 Soak dried black fungus in water for 1 hour or until softened
• 3 Blanche the black fungus in boiling water for 1 minute, remove from water and
  let cool
• 4 Soak mung bean vermicelli in water for 15 minutes. Dry in colander and cut into
  3-5cm pieces I like mung bean vermicelli so I used 2 bunches instead of 1. But
  note that the soup will be thicker with more vermicelli
• 5 Remove the meat from the bones if not already done
• 6 Hand shred the meat until it is in fine shreds and set aside
• 7 Julienne the soaked black fungus and shiitake mushrooms
• 8 Beat 1 egg and set aside
• 9 Combine 1 tbsp water chestnut starch with 2 tbsp water, mix and set aside water
  chestnut starch is preferred over other starches because of its ability to bind
  with water and not separate. This feature is more important if the soup will be
  continuously heated such as in a retail environment. If you’re just making it
  for your family, corn starch will do the job. But if you’re looking for
  authenticity, water chestnut starch is the way to go
• 10 Combine 1.5L broth, julienned black fungus, julienned shiitake mushrooms,
  shredded pork or chicken and mung bean vermicelli in a pot and bring to a boil.
  Reduce heat to low
• 11 Add 1 tbsp Shaoxing wine, ¼ tsp white pepper powder, ½ tsp sugar, ½ tsp salt
  (amount of salt may vary if your broth had already been salted) and ½ tbsp dark
  soy sauce. Mix well
• 12 Taste and make adjustments. Add more dark soy sauce if you would like it darker
• 13 Stir the slurry and pour it into the soup slowly while stirring at the same
  time. You may add more slurry if you want it thicker, however, note that the
  vermicelli will also add thickness to the soup once it cools a bit
• 14 Slowly pour the egg into the soup in a continuous stream either in a circular
  motion or zigzag motion
• 15 Slowly move the chopsticks from one side of the pot to the opposite side to form
  egg ribbons
• 16 Serve by itself or with red vinegar

Nutrition Info