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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.

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

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

Find it online: https://thefamilycooking.com/hong-kong-style-imitation-shark-fin-soup/