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Classic Hong Kong Style Fake Shark Fin Soup

groups6 servingsspeedEasycountertopsPrep: 120 minsskilletCook: 20 minsscheduleTotal: 140 minsoutdoor_grillBoiledlocal_fire_departmentMild
Allergens:warningGlutenwarningEggswarningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

schedulePrepare in advance

  • circleDried shiitake mushrooms, black fungus, and bean vermicelli need to be soaked in water 2 hours in advance2h
01
Preparation
00:00:21
warningStay safe

Wash hands, cutting board, and knife thoroughly after handling raw pork to prevent cross-contamination.

Soak 30g dried shiitake mushrooms, 20g dried black fungus, and 30g bean vermicelli in water for 2 hours in advance. Thinly slice the mushrooms and black fungus, and cut the vermicelli into short lengths. Shred 125g pork shoulder and marinate with 0.5 tsp salt, 0.25 tsp white pepper, 1 tsp cornstarch mixed in 2 tsp water, then seal with 0.5 tsp sesame oil.

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Watch out

Mixing cornstarch slurry into the pork tenderizes the meat

ensure all dried ingredients are fully soaked and finely shredded to mimic shark fin texture

Ingredients:shiitake mushroom (30 g)soaked black fungus (20 g)soaked bean vermicelli (30 g)pork shoulder or Boston butt (125 g)Salt (0.5 tsp)white pepper powder (0.25 tsp)cornstarch (1 tsp)water (2 tsp)sesame oil (0.5 tsp)
Tools:kitchen knifemixing bowlcutting board
02
Active Cooking
00:01:32

Heat 1 tbsp cooking oil in a soup pot over medium heat, add 1 slice of crushed ginger and 2 crushed shallots, and sauté until fragrant.

local_fire_departmentmedium heat
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Watch out

Do not stir-fry over high heat, otherwise burnt shallots will make the soup bitter.

Ingredients:Cooking oil (1 tbsp)ginger (1 slice)shallot (2 clove)
Tools:spatulapot
03
Active Cooking
00:01:36
warningStay safe

Do not lean too close when the broth is boiling rapidly to prevent hot steam facial burns.

Pour 1 tbsp Shaoxing wine along the edge of the pot, then add 1.5L water and 250ml chicken stock. Turn heat to high, bring to a boil, and cook for 3 minutes to infuse aromatics into the stock.

local_fire_departmenthigh heat, approx. 3 minutes
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Watch out

Pouring wine into a hot pot creates hot steam, keep your distance to avoid steam burns.

Ingredients:Shaoxing wine (1 tbsp)water (1.5 l)Chicken Stock or Water (250 ml)
Tools:pot
04
Active Cooking
00:01:47

Use a mesh strainer to remove and discard the ginger and shallots. Add 30g shredded soaked shiitake mushrooms, cover with lid, and cook over medium heat for 4 minutes until the mushroom aroma infuses into the broth.

local_fire_departmentmedium heat, approx. 4 minutes
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Watch out

Shiitake mushrooms require extra simmer time to soften and release flavor

do not add vermicelli too early

Ingredients:shiitake mushroom
Tools:strainer
05
Active Cooking
00:02:00

Uncover, add 30g cut bean vermicelli and 20g shredded black fungus, stir lightly, cover and cook over medium heat for about 2 minutes.

local_fire_departmentmedium heat, approx. 2 minutes
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Watch out

Cut vermicelli into short strands so it won't soak up all the broth

brief boiling keeps black fungus crunchy

Ingredients:soaked bean vermicellisoaked black fungus
Tools:wooden spoon
06
Active Cooking
00:02:07

Ladle a spoonful of hot broth into the bowl of marinated pork shreds, stir with chopsticks to loosen the strands, then pour into the pot and stir quickly so the pork cooks evenly without clumping.

local_fire_departmentmedium heat, approx. 1 minute
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Watch out

Always loosen marinated pork with hot soup first

dumping it directly as a clump will result in hard meat balls

Ingredients:pork shoulder or Boston butt
Tools:soup ladlechopsticks
07
Active Cooking
00:02:32

Skim off any foam from the surface of the soup using a ladle. Gradually add 1 tbsp dark soy sauce while stirring until the soup reaches a dark rich amber color.

local_fire_departmentmedium heat
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Watch out

Dark soy sauce is for coloring

add in batches so the broth does not become pitch black or overly salty

Ingredients:dark soy sauce (1 tbsp)
Tools:soup ladle
08
Active Cooking
00:02:45

Mix 30g water chestnut flour with 3 tbsp water to form a smooth slurry. While stirring the boiling broth, gradually pour in the slurry until the soup thickens into a glossy, thick consistency.

local_fire_departmentmedium heat
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Watch out

Water chestnut flour settles easily

re-stir before pouring and stir constantly while adding to avoid lumps

Ingredients:Water Chestnut Starch (30 g)water (3 tbsp)
Tools:wooden spoon
09
Active Cooking
00:03:09

Whisk 1 egg with 2 tbsp water. Turn off heat. Slowly drizzle the whisked egg into the pot in a thin stream while stirring gently clockwise to create delicate egg ribbons.

local_fire_departmentoff heat
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Watch out

Turn off heat before adding egg

boiling broth will overcook the egg ribbons and turn them rubbery

Ingredients:Egg (1 piece)water (2 tbsp)
Tools:mixing bowlchopsticks
10
Active Cooking
00:03:19

Add 0.25 tsp white pepper powder and 0.5 tsp sesame oil, stir well. Ladle into bowls and serve hot with red vinegar to taste.

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Watch out

Add red vinegar individually before eating

adding it directly into the whole pot will alter broth thickness and dull vinegar aroma

Ingredients:white pepper powdersesame oilChinese red vinegar (1 tbsp)
Tools:soup bowlsoup ladle

groceryAll Ingredients

pork shoulder or Boston butt125 g
Salt0.5 tsp
white pepper powder0.5 tsp
cornstarch1 tsp
sesame oil1 tsp
soaked black fungus20 g
shiitake mushroom30 g
soaked bean vermicelli30 g
ginger1 slice
shallot2 clove
Cooking oil1 tbsp
Shaoxing wine1 tbsp
water1.5 l
Chicken Stock or Water250 ml
Water Chestnut Starch30 g
dark soy sauce1 tbsp
Egg1 piece
Chinese red vinegar1 tbsp

blenderAll Tools Needed

kitchen knifemixing bowlcutting boardspatulapotstrainerwooden spoonsoup ladlechopstickssoup bowl