Shark fin soup is a classic Asian street food, especially Hong Kong and Taiwan. Traditionally made with glass noodle, pork and chicken, this modern vegetarian version is just as delicious, more eco-friendly, and healthier. This recipe of vegetarian fin soup uses a variety of mushrooms and vegetarian fin, creating a rich aroma and smooth texture. It is perfect as a snack at home or as a soup for guests.
Ingredients (serving 2 people)
- Dried shiitake mushrooms – 3
- Shredded wood ear mushrooms – 15g
- Enoki mushrooms – 30g
- King oyster mushrooms (medium size) – 2
- Vegetarian fin -15g
- Egg – 1
- Ginger slices -2
- Water (including the mushroom soaking water) – 1200ml
- Pure water chestnut flour – 2 teaspoons
- Water (for mixing water chestnut flour slurry) – 2 tablespoons
- Vegetarian oyster sauce – 3 tablespoons
- Salt – 1 teaspoon
- Sugar – ⅓ teaspoon
- White pepper powder – ½ teaspoon
- Black pepper powder – ⅓ teaspoon
- Mushroom powder – 1 teaspoon
- Vegetable oil – 2 tablespoons
Direction (use vegetarian fin ingredient)
- Rinse the dried shiitake mushrooms and soak them until soft. Squeeze out the excess water and keep the soaking water. Remove the stems and slice the mushrooms thinly.
- Soak the vegan shark fin in water for about 3 hours until soft.
- Tear the king oyster mushrooms into thin strips by hand and cut them into shorter pieces.
- Trim the roots off the enoki mushrooms and cut them into small sections.
- Heat a pot over high heat and add vegetable oil. Once the oil is hot, add the ginger slices and stir-fry until fragrant.
- Add the sliced shiitake mushrooms, king oyster mushroom strips, enoki mushrooms, and shredded wood ear mushrooms. Stir-fry evenly until fragrant.
- Pour in 1200ml of water (including the mushroom soaking water) and add the vegan shark fin. Bring to a boil, then reduce to medium heat and simmer for about 10 minutes.
- Add salt, sugar, white pepper, black pepper, mushroom powder, and vegetarian oyster sauce. Continue simmering for another 5 minutes.
- Slowly add the water chestnut flour slurry while stirring to thicken the soup.
- Beat the egg and slowly pour it into the soup. Let it sit for 30 seconds before gently stirring to create egg ribbons.
- Turn off the heat and serve hot. You can add vinegar, sesame oil, or extra pepper according to your taste.
Direction (use glass noodle ingredient)
- Rinse the dried shiitake mushrooms and soak them until soft. Squeeze out the excess water and keep the soaking water. Remove the stems and slice the mushrooms thinly.
- Soak the glass noodle in water for about 5-8 minutes until soft. Cut them into shorter pieces.
- Tear the king oyster mushrooms into thin strips by hand and cut them into shorter pieces.
- Trim the roots off the enoki mushrooms and cut them into small sections.
- Heat a pot over high heat and add vegetable oil. Once the oil is hot, add the ginger slices and stir-fry until fragrant.
- Add the sliced shiitake mushrooms, king oyster mushroom strips, enoki mushrooms, and shredded wood ear mushrooms. Stir-fry evenly until fragrant.
- Pour in 1200ml of water (including the mushroom soaking water). Bring to a boil, then reduce to medium heat and simmer for about 10 minutes.
- Add salt, sugar, white pepper, black pepper, mushroom powder, and vegetarian oyster sauce. Add glass noodle. Continue simmering for another 5 minutes.
- Slowly add the water chestnut flour slurry while stirring to thicken the soup.
- Beat the egg and slowly pour it into the soup. Let it sit for 30 seconds before gently stirring to create egg ribbons.
- Turn off the heat and serve hot. You can add vinegar, sesame oil, or extra pepper according to your taste.
Vegetarian fin is usually made from seaweed and has a smooth, slippery texture. If you can’t find vegan shark fin, you can use glass noodles instead. Add the glass noodles after seasoning the soup and cook for about 3 minutes before adding the water chestnut flour slurry, as glass noodles cook faster than vegan shark fin.
This steaming hot bowl of vegetarian shark fin soup is full of rich mushroom aroma and silky texture. It’s a dish that’s sure to impress your palate.
