By
Diego Cortés
Shark's fin soup is a classic dish of Chinese cuisine served at banquets and celebrations. What defines it is not the flavour of the fin, which is almost neutral, but its gelatinous texture, which gives the broth body; the flavour comes from the chicken stock, the ham and the seafood. It is a smooth, very hot soup, ideal as a starter for a Chinese menu or as a light main course on cold days.
This is the ethical, sustainable version of the classic: no shark fin, but the same silkiness. Sea cucumber and dried scallops provide the gelatinous texture and the savoury depth of the sea, shiitake mushrooms build the flavour base and glass noodles mimic the look of the fins. It is finished with egg ribbons, sesame oil and black vinegar at the table.
If you enjoy Chinese cooking, try the braised abalone with oyster sauce, the ginger and scallion fish or learn how to make Chinese dumplings at home.
Prep
150 min
Cook
50 min
Servings
6
Calories
320 kcal
Soak the sea cucumber in hot water for about 2 hours and, separately, the dried scallops and shiitake mushrooms for about 45 minutes; drain, slice them into thin strips and strain the scallop soaking water to use later.
Heat the chicken stock in a large pot and bring it to a gentle simmer.
Heat the vegetable oil in a frying pan over medium heat and fry the garlic and ginger for 1 minute, until fragrant; remove the ginger slices.
Add the sea cucumber, scallops and mushrooms to the pot with the garlic and oil and simmer gently for 30 minutes.
Stir in the shredded chicken, ham and prawns and cook for 10 more minutes.
Dissolve the cornstarch in 4 tablespoons of cold water and pour it into the soup in a thin stream, stirring constantly, until it thickens (2 to 3 minutes).
Add the glass noodles and cook for 3 minutes, until translucent.
Turn the heat down to the lowest setting and pour in the beaten eggs in a thin stream, always stirring in the same direction so fine ribbons form.
Season with the soy sauce, sesame oil, salt and white pepper, taste and adjust.
Serve piping hot in bowls, topped with sliced spring onion and chopped coriander, and pass the black vinegar at the table.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 150 minutes and the cooking time is 50 minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
