Imitation Shark Fin Soup is a very popular and traditional soup in Hong Kong which, to a certain extent, is an important dish in defining Hong Kong street food culture. During my childhood, genuine shark fin soup was a common dish in a Chinese banquet. But I always added a lot of red vinegar to the genuine shark fin soup to make it more like the counterfeit. It’s the stuffing of a variety of ingredients in Imitation Shark Fin Soup that makes it more satisfying than having the real shark fin soup.
Yet, it’s not easy even in Hong Kong to find a place that sells good Imitation Shark Fin Soup. You are more likely to end up buying a soup with little ingredients/ watery texture/ weird flavour of some unknown powder. It’s actually not difficult to make a nice pot of Imitation Shark Fin Soup at home. Let’s make this soup and your family will be happy for the whole weekend!
碗仔翅 Imitation Shark Fin Soup
I always don’t know why people like eating real shark fin (maybe I haven’t tried any good shark fin in my life…). Imitation Shark Fin Soup is just way better. But remember to add red vinegar to the soup otherwise you are wasting the soup!
There are many different versions of Imitation Shark Fin Soup. The version we tried this time used bamboo fungus, black fungus, Jinhua Ham, carrot, Chinese mushrooms and lean meat
Basically all you need to do is to chop all the ingredients into slices (of course some need to be cooked first and some need to be immerse in water first). Remember to trim the 2 ends of bamboo fungus. Its sporangium contains soap-like flavour and it can ruin the whole soup.
Slicing all ingredient is a tedious task. Apparently we wasn’t too patient to finish the task as you can see the black fungus is coarsely sliced
Boil 2 boxes of broth in small size
Add all ingredients, then add some water. Boil it.
Season the soup using pepper powder, dark soy sauce, oyster sauce and salt
On the other hand, prepare the potato noodles. Cut into pieces after it’s cooked.
Normally we use glass noodles for this soup but we would like to clear our remaining potato noodles at home. It went well with the soup but don’t keep the soup overnight, otherwise the potato noodles will become potato mud
Add the potato noodles
Add an egg to the soup. Stir quickly while pouring
Then we add cornstarch solution to give the soup thicker texture
We added more dark soy sauce to make the color looks nicer. Done!