Hong Kong Style Imitation Shark Fin Soup

Why You’ll Love This Recipe

This imitation shark fin soup offers all the nostalgic flavor and luxurious texture of the original dish—without harming marine life or breaking the bank. It’s easy to prepare at home and customizable with your favorite proteins or mushrooms. Rich, savory, and thickened to perfection, it’s great for special occasions or whenever you’re craving something uniquely satisfying. Plus, it’s much more sustainable and widely enjoyed across Hong Kong and Chinese communities around the world.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Glass noodles (mung bean vermicelli), soaked and cut into shorter lengths
• Shredded chicken (cooked) or pork
• Dried shiitake mushrooms, soaked and thinly sliced
• Wood ear fungus (optional), soaked and julienned
• Chicken stock or broth
• Light soy sauce
• Shaoxing wine (optional)
• Sesame oil
• White pepper
• Cornstarch (or potato starch), mixed with water for slurry
• Beaten egg
• Chinese black vinegar, for serving (optional)
• Fresh cilantro or scallions, for garnish

Directions

1. Soak glass noodles, mushrooms, and wood ear fungus in warm water until softened. Slice mushrooms and fungus thinly. Cut noodles into manageable lengths.
2. Bring chicken stock to a boil in a large pot. Add soy sauce, white pepper, and Shaoxing wine.
3. Add shredded chicken, sliced mushrooms, and wood ear fungus. Simmer for 5–7 minutes.
4. Add glass noodles and simmer another 2–3 minutes.
5. Stir in the cornstarch slurry gradually, mixing continuously, until the soup thickens to your liking.
6. Slowly drizzle the beaten egg into the soup while stirring to create silky egg ribbons.
7. Finish with a dash of sesame oil.
8. Serve hot, garnished with fresh cilantro or scallions, and offer black vinegar on the side if desired.

Servings and timing

This recipe serves 4 to 6 people. It takes about 35 minutes total, including soaking and preparation.

Variations

• Vegetarian version: Skip the meat and use vegetable broth. Add tofu strips for protein.
• Seafood version: Add crab meat, shrimp, or imitation crab sticks for a more ocean-inspired flavor.
• Spicy twist: Include a dash of chili oil or sliced red chilies for heat.
• Deluxe version: Use abalone mushrooms or enoki mushrooms for a more refined texture.
• Thicker soup: Adjust the amount of starch slurry to get your preferred thickness.
• Lighter broth: Use half water and half broth for a milder flavor if preferred.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if the soup thickens too much after chilling. It is not recommended to freeze this soup, as the texture of the noodles and thickened broth may change.

FAQs

What are imitation shark fins made of?

They are usually made from glass noodles (mung bean threads), which closely mimic the look and texture of real shark fins when cooked.

Can I make this soup gluten-free?

Yes, use gluten-free soy sauce and ensure your glass noodles are made from mung beans or sweet potatoes.

Is this soup served at Chinese banquets?

Yes, a version of imitation shark fin soup is commonly served at weddings and festive banquets as an affordable and ethical alternative.

Can I use fresh mushrooms instead of dried?

Yes, but dried mushrooms offer a deeper, more umami-rich flavor that’s closer to the traditional taste.

How do I get silky egg ribbons?

Drizzle the beaten egg slowly into the hot soup while stirring gently in one direction to create long, delicate ribbons.

Why is the soup thickened?

The thick texture is traditional for shark fin soup. It creates a luxurious mouthfeel and helps the flavors cling to the ingredients.

Can I skip the egg?

Yes, but the egg adds both visual appeal and extra body to the soup. You can leave it out for a vegan version.

What does the vinegar do?

A splash of Chinese black vinegar at serving enhances the savory notes and adds a subtle tang that balances the richness.

What type of chicken should I use?

Shredded cooked chicken breast or thigh both work well. You can also use store-bought rotisserie chicken for convenience.

Is this soup spicy?

Not traditionally. However, you can add white pepper or chili oil for a mild heat boost.

Conclusion

Hong Kong Style Imitation Shark Fin Soup is a delicious, warming, and thoughtful take on a Chinese classic. By swapping out shark fin for glass noodles, you can enjoy the same rich texture and savory broth in a more ethical and accessible way. Whether for a celebration or a comforting homemade treat, this soup is sure to impress with its depth of flavor and simple elegance.

Hong Kong Style Imitation Shark Fin Soup

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Hong Kong Style Imitation Shark Fin Soup is a comforting and savory soup made with glass noodles to replicate the texture of traditional shark fin, combined with shredded chicken, mushrooms, and a rich broth. It’s a sustainable and affordable take on a classic banquet dish.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 to 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese

Ingredients

• 1.5 oz glass noodles (mung bean vermicelli), soaked and cut into 2–3 inch lengths
• 1 cup cooked shredded chicken
• 4 dried shiitake mushrooms, soaked and thinly sliced
• 1/4 cup wood ear fungus (optional), soaked and julienned
• 4 cups chicken broth
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine (optional)
• 1/2 tsp white pepper (or to taste)
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1 egg, beaten
• Chinese black vinegar, for serving (optional)
• Fresh cilantro or scallions, for garnish

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Instructions

1. Soak glass noodles, mushrooms, and wood ear fungus in warm water until softened. Slice and set aside.
2. Bring chicken broth to a boil in a pot. Add soy sauce, white pepper, and Shaoxing wine if using.
3. Add shredded chicken, mushrooms, and wood ear fungus. Simmer for 5–7 minutes.
4. Stir in the glass noodles and simmer for another 2–3 minutes.
5. Gradually add the cornstarch slurry while stirring until the soup thickens.
6. Slowly pour in the beaten egg while stirring to create silky ribbons.
7. Turn off heat and add sesame oil. Stir gently.
8. Ladle into bowls, garnish with cilantro or scallions, and serve with Chinese black vinegar on the side if desired.

Notes

• Dried mushrooms give the broth deeper umami flavor—recommended over fresh if available.
• Adjust white pepper and soy sauce to taste based on saltiness of your broth.
• Do not overcook glass noodles—they should be soft but not mushy.
• To make vegetarian, use veggie broth and tofu instead of chicken.
• Add more slurry for a thicker texture if desired.

Nutrition

• Serving Size: 1 cup
• Calories: 130
• Sugar: 1g
• Sodium: 580mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 11g
• Cholesterol: 55mg