Recipe: Imitation Shark Fin Soup

Today's Recipe:

Imitation Shark Fin Soup

Imitation Shark Fin Soup is widely known by Asians, especially in Singapore and Malaysia where it is commonly sold in the Night market and Food fairs. Neither the soup or its broth consist of real Sharkfin. Having said that some "pasar malam" (night market) stalls use glass noodles as a substitute for Shark Fin. If you miss the taste of Imitation Shark Fin Soup but don't want to risk your health with too much MSG in the soup, here's the homemade version.

Number of Servings: 4-6pax

The traditional way to cook by Stove:

What to prepare?
1. 6-8 Shiitake Mid-size mushroom, slice it as thin as possible
(soak mushroom at least 4hrs before cooking, do not throw away the water)
2. 8-10 Dried hokkaido scallops
3. 4-5 Crab meat stick
4. 1 tbsp Hua tiao wine or Shao xing wine
5. 1 tsp salt
6. 10g Light soy sauce
7. 5-10g Dark soy sauce
8. 1 tbsp White pepper
9. 1 Egg (beaten lightly)
10. 5-10g Coriander (depends on individual preference)
11. 5-7 tbsp of cornflour or add until it is sticky enough
(mix with little water before pouring into the soup)
12. 1600-1800g Water
13. A Pot + Cooking Spoon

Optional
1 tbsp seasoning powder (fish/mushroom powder)
1 pkt of golden needle mushroom
2 tbsp glass noodles

Directions:
1. Bring Pot of 1700g water to boil.
2. Add crab meat stick & dried scallops, into the pot of water at the boiling temperature. Simmer and boil for 20-25mins.
3. Add Chinese wine, light soy sauce, all mushrooms, and its essence (water) in the pot, Stir and Mix Well. Simmer and boil for another 10mins.
4. Add salt, dark soy sauce, seasoning powder, white pepper, glass noodles, coriander into the mixing bowl at the last 2 mins of Step 2. Stir and Mix Well.
5. Continue Simmer and boil (for about 5 minutes), and slowly pour in the corn flour mixture into the pot while the soup is boiling. Stir and Mix Well.
6. On the last 1 minute of the boiling, slowly pour the eggs into the soup.
7. Once it's ready, you may Serve Hot.

The future way to cook by Thermomix:

What to prepare?
1. 6-8 Shiitake Mid-size mushroom, slice it as thin as possible
(soak mushroom at least 4hrs before cooking, do not throw away the water)
2. 8-10 Dried hokkaido scallops
3. 4-5 Crab meat stick
4. 1 tbsp Hua tiao wine or Shao xing wine
5. 1 tsp salt
6. 10g Light soy sauce
7. 5-10g Dark soy sauce
8. 1 tbsp White pepper
9. 1 Egg (beaten lightly)
10. 5-10g Coriander (depends on individual preference)
11. 5-7 tbsp of cornflour or add until it is sticky enough
(mix with little water before pouring into the soup)
12. 1600-1800g Water
11. Thermomix + Mixing Bowl + Spatula

Optional
1 tbsp seasoning powder (fish/mushroom powder)
1 pkt of golden needle mushroom
2 tbsp glass noodles

Directions:
1. Add water into mixing bowl, set to 8 minutes, 110 degree, Reverse Spoon to 0.5.
2. Add crab meat stick & dried scallops in mixing bowl, Cover with Lid and set to 15 minutes, 110 degree, Reverse Spoon to 0.5.
3. Add Chinese wine, light soy sauce, all mushrooms, and its essence (water) in mixing bowl, set to 10 minutes, 110 degrees, Speed to 1.0.
4. Add salt, dark soy sauce, seasoning powder, white pepper, glass noodles, coriander into the mixing bowl at the last 2 mins of Step 2.
5. Set to 6 minutes, 110 degrees, Speed to 2.0 and slowly pour in the corn flour mixture into the mixing bowl while the soup is boiling. On the last 1 minute of the boiling, slowly pour the eggs into the soup.
6. Once it's ready, you may Serve Hot.

Tips: Serve this soup with a few drops of red vinegar, a pinch of pepper, and more coriander.