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Imitation shark fin soup
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Soup
Cuisine:
Hong Kong style
Servings:
2
people
Ingredients
1x
2x
3x
▢
2
pcs
prosciutto hams
(sliced or 50g shredded chicken fig1)
▢
3
pcs
shiitake mushroom
(soaked/clean/shredded fig2)
▢
30
g
Wood ear
(soaked/clean/shredded fig3)
▢
40
g
glass noodles
(soaked/clean/sectioned fig4)
▢
1
pcs
egg
(beaten)
Broth mixture
▢
400
ml
chicken broth
(fig5)
▢
150
ml
water
▢
1
tsp
dark soy sauce
(fig6)
▢
1
tsp
sesame oil
(fig7)
▢
0.5
tsp
salt
Starch mixture
▢
3
tbsp
waterchestnut starch
(or use tapioca flour, potato flour fig8)
▢
2
tbsp
water
Instructions
Stir-fry shredded Prosciutto and set aside
mushroom, wood ear, bamboo shoot stir fry in a frying pan with 1 tsp of oil over medium high heat. Add in the broth mixture.
Cook the cellophane noodles in the soup for 2 minutes, set aside
Thicken the soup mixture with thickening. Turn off the heat, add the egg and stir well
Evenly put cellophane noodles and shredded Prosciutto in 2 bowls. Add in the soup mixture. Serve it hot.
Tips and notes
To make the color darker, you can use up to 1 tbsp dark soy sauce
It is better to server immediately or the noodle will absorb all the soup
Video
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Ingredients - Click to enlarge the image