Shark fin soup recipe/my own version

Soak shark fins in water overnight to soften.

In a large pot, bring chicken broth and water to a boil.

Add soaked shark fins to the pot and simmer for 30 minutes.

In a separate pan, heat vegetable oil over medium heat.

Add ginger and green onions, sauté until fragrant, about 2-3 minutes.

Stir in mushrooms and bamboo shoots, cooking for another 5 minutes.

Combine sautéed mixture with the shark fin broth.

Add soy sauce, cooking wine, salt, and white pepper to the pot.

Mix cornstarch with a little water to create a slurry, then add to the soup.

Stir until the soup thickens slightly, about 2-3 minutes.

Slowly drizzle in egg whites while stirring to create ribbons.

Finish with a splash of sesame oil for flavor.

Serve hot, garnished with additional green onions if desired.

Allergens