Imitation Shark Fin Soup 碗仔翅
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Asian
Serves: serves 6
  • 3 pieces dried mushroom – soak in water for 1 hour or overnight, slice thinly
  • 6 – 8 pieces dried black fungus – soak in water for 15 mins, slice thinly
  • 80 g lean pork / chicken fillet – sliced thinly
  • 30 g bean vermicelli – soak in water, cut into 3-inch sections
  • 1 slice ginger
  • 1 egg – beaten with 2 tbsp water
  • 2 cups (500 ml) low sodium chicken stock
  • 3 cups (1000 ml) water
  • Seasoning:
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ tbsp. dark soy sauce
  • 1 tsp chicken powder
  • 1 tsp sugar
  • ½ tsp salt
  • Ground white pepper to taste
  • Sesame oil to taste
  • To thicken:
  • 2 tbsp water chestnut flour mixed with 3 tbsp water(or more if needed)
  • To serve:
  • Black vinegar and white pepper
  1. Mix all the seasoning in a bowl and set aside.
  2. Slice the lean pork into thin strips and marinate with 1 tsp corn starch, 1 tsp water, dash of sesame oil, pepper and salt for 10 mins. This will tenderize the meat when cooked.
  3. Prepare all the other ingredients and set aside.
  4. In a large pot, add in 2 tsp cooking oil and sauté ginger until fragrant over medium high heat. Add in the meat and mushroom and continue to cook for another 2 mins.
  5. Add in water, chicken stock, black fungus, bean vermicelli and bring to boil.
  6. Simmer for 5 mins and skim away the residue on the surface of the soup (if any).
  7. Add in all the seasoning and stir well. Taste and adjust if necessary.
  8. Turn the heat to low and while stirring the soup, add in the water chestnut mixture slowly. You might not need to add in all the solution. Adjust until you achieve a thickened consistency. Please note the egg will thicken the soup further at the last step.
  9. Turn off heat and drizzle in the beaten egg while stirring the soup.
  10. Serve warm with some black vinegar and white pepper.
Recipe by Bear Naked Food at