Braised Mock Shark’s Fin Soup

Mains
Seafood
Soup

Easy Level:

Cook Time:

Servings:

4 pax

Here’s an easy way to make Mock Shark’s Fin Soup for your loved ones this CNY season!
After mixing the chicken broth with shredded chicken and other ingredients, we season it with Shaoxing wine and light soy sauce. The crab meat and blanched shark’s fin is then added finally. Be slow and steady when thickening the soup, in order to get the right consistency.
We used WMF’s new FUSIONTEC range of product, which combines natural ceramic material with a steel core which promotes rapid and even heat conduction.
End it by beating an egg into the soup, mix, and done! Serve with shark’s fin soup condiments like white pepper, black vinegar, and bean sprouts and be ready to enjoy the feast with your loved ones!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
mock shark fin
0.00
g
g
mock shark fin
0.00
g
g
dried scallops
0.00
g
g
dried scallops
0.00
ml
ml
water
0.00
ml
ml
water
0.00
chicken
chicken
thigh
0.00
chicken
chicken
thigh
0.00
fresh
fresh
black fungus
0.00
fresh
fresh
black fungus
0.00
dried
dried
shiitake mushrooms
0.00
dried
dried
shiitake mushrooms
0.00
g
g
crab meat
0.00
g
g
crab meat
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
light soy sauce (adjust to preference)
0.00
tbsp
tbsp
light soy sauce (adjust to preference)
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
white pepper (adjust to preference)
0.00
tsp
tsp
white pepper (adjust to preference)
0.00
tbsp
tbsp
cornstarch
0.00
tbsp
tbsp
cornstarch
0.00
tbsp
tbsp
water
0.00
tbsp
tbsp
water
0.00
egg
0.00
egg

Steps

1

In a pot, bring to boil water, chicken thigh and dried scallops. Simmer for an hour,remove chicken thigh and scallops from broth and shred them
In a pot, bring to boil water, chicken thigh and dried scallops. Simmer for an hour,remove chicken thigh and scallops from broth and shred them
Mark as completed

2

Soaked the dried mushrooms in hot water until soften, trim stalks and thinly slice.
Soaked the dried mushrooms in hot water until soften, trim stalks and thinly slice.
Mark as completed

3

For the fresh Black fungus, discard the hard part on the centre underside of the fungus and thinly slice
For the fresh Black fungus, discard the hard part on the centre underside of the fungus and thinly slice
Mark as completed

4

Blanch mock shark fins with boiling water and let it soak for 5 minutes. Drain and set aside.
Blanch mock shark fins with boiling water and let it soak for 5 minutes. Drain and set aside.
Mark as completed

5

Bring chicken broth to boil, add the shredded chicken, scallops, sliced black fungus, sliced mushrooms. Season with Shaoxing wine and light soy sauce. Boil for another 5 minutes.
Bring chicken broth to boil, add the shredded chicken, scallops, sliced black fungus, sliced mushrooms. Season with Shaoxing wine and light soy sauce. Boil for another 5 minutes.
Mark as completed

6

Add the crab meat and blanched shark fins. Simmer for another 3 minutes.
Add the crab meat and blanched shark fins. Simmer for another 3 minutes.
Mark as completed

7

Add salt & pepper to taste.
Add salt & pepper to taste.
Mark as completed

8

To thicken the soup, mix water, dark soya sauce and cornstarch. Then, slowly pour in the corn-starch solution while stirring until you reach the consistency.
To thicken the soup, mix water, dark soya sauce and cornstarch. Then, slowly pour in the corn-starch solution while stirring until you reach the consistency.
Mark as completed

9

Beat an egg and carefully pour it into the soup. Turn stove off after 8 seconds.
Beat an egg and carefully pour it into the soup. Turn stove off after 8 seconds.
Mark as completed

10

Serve on the side with coriander, white pepper powder, black vinegar, blanched bean sprouts.
Serve on the side with coriander, white pepper powder, black vinegar, blanched bean sprouts.
Mark as completed

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