Imitation Shark Fin Soup

This imitation shark fin soup uses glass noodles in place of fins, giving the finished soup a similar delicate, silky texture without shark products.

Time
1 hour 15 minutes
Servings
Several

Ingredients

Soup

  • 100 g dried glass noodles (mung bean vermicelli)
  • 100 g dried, ground shrimp
  • 10 large dried Dongu mushrooms
  • 50 g dried bamboo shoots
  • 1 sliced ginger root
  • 2 tbsp bacon fat
  • 1 tsp salt
  • 2 tbsp soy sauce
  • 4 tbsp Chinese white wine
  • ¾ liter chicken broth
  • 500 ml fish stock
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
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Method

  1. Place the glass noodles in a bowl, cover with warm water, and soak for 10 minutes. Drain well and cut into shorter strands if desired.
  2. Soak the ground shrimp and dried mushrooms for 30 minutes in ¼ litre warm water, then drain. Soak the dried bamboo shoots until soft, then cut them into thin strips.
  3. Pour the chicken broth and fish stock into a pot and bring to a boil. Add the ginger and shrimp, reduce the heat, and simmer for 30 minutes.
  4. Strain the broth into a clean pot, discarding the shrimp and ginger.
  5. In a separate pot, heat the bacon fat. Add the bamboo shoots, mushrooms, and salt, and sauté for 1 minute.
  6. Add the soy sauce, wine, and strained broth. Simmer over low heat for 10 minutes, stirring occasionally.
  7. Add the drained glass noodles and simmer for 3–5 minutes, until tender and translucent.
  8. Mix the cornstarch with 2 tablespoons cold water. Stir the slurry into the soup a little at a time and simmer until lightly thickened.
  9. Remove from the heat, stir in the sesame oil, and serve in a large bowl.

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