Imitation Shark's Fin Soup | Ceres' Kitchen

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is more economical.

vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more affordable.

dried shiitake mushrooms

🥗Healthier: fresh shiitake mushrooms

💰Cheaper: button mushrooms

Fresh shiitake provide similar flavor, while button mushrooms are less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a common pantry item.

Soak dried shiitake mushrooms in warm water until softened, then discard the stems and slice the mushroom caps.

Soak dried black fungus in warm water until rehydrated, wash under running water, remove tough parts, and slice thinly.

Boil chicken breast and lean pork seasoned with salt until thoroughly cooked, then let cool and shred.

Cut vermicelli noodles into 2 to 2.5 inches long pieces.

Bring to a boil the chicken and pork broth using the water from soaking the dried shiitake mushrooms.

Add rehydrated black fungus and shiitake mushrooms to the boiling broth.

After 15 minutes of simmering, add the shredded chicken breast and lean pork, then stir and let simmer for a few more minutes.

Mix soy sauce, a little broth, and cornstarch until dissolved, then pour into the soup and stir until combined, being careful not to over-stir.

Once the soup thickens, add the pre-soaked vermicelli and simmer for a few more minutes.

Whisk one egg and pour it into the soup, letting it sit for a minute before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens