Yield: 1 Bowl
素余翅湯 Vegetarian Shark Fin Soup
Indulge in a rich and flavorful vegan shark fin soup, crafted with a hearty stock made from fen ge and black sugarcane.
This comforting soup features tender king oyster mushrooms, enoki mushrooms, black fungus, carrots, and fragrant slices, beautifully combined with plant-based ham and crab meat for a satisfying medley of textures and flavors.
Balanced with a hint of sweetness and thickened to perfection, this dish is finished with a touch of fresh coriander for a burst of herbal aroma. Perfect for a warm and nourishing meal.
Prep Time
3 hours
Cook Time
50 minutes
Total Time
3 hours 50 minutes
Ingredients
- King oyster mushroom 杏鲍菇 250 g
- Enoki mushroom 金針菇 300 g
- Black fungus 黑木耳 2 big pieces
- Carrot 红羅卜 1 medium sized
- Vegetarian Ham 素火腿 150 g
- Veg. fragrant slice 香滑片 1 piece
- Veg. shredded crab meat 素蟹丝 100 g
- Coriander 香菜some
Stock
- Water 清水 2.5 litres
- Chinese Arrowroot/ Fen Ge 200g 粉葛 (peeled and cut small pcs)
- Black sugarcane 黑甘蔗 1 section (Washed)
Seasoning
- Salt 鹽
- Light soy sauce 酱青
- Mushroom seasoning卜羅菇
- Sesame oil 麻油
- Sweet potato flour (to thicken soup) 地瓜粉 (打芡）
Instructions
Stock method:
- Pour water into pot and bring to a boil
- Pour in fen ge and black sugarcane.
- Cook on high heat for 10 mins. Simmer on low heat for 3 hours.
Shark Fin Soup:
- Cut king oyster mushroom, black fungus, carrot, ham and fragrant slice into thin strips.
- Remove roots of enoki mushroom & shred with hands.
- Fry king oyster mushroom till fragrant.
- To the stock, add king oyster mushroom, enoki mushroom, black fungus, carrot and crab meat. Bring to a boil.
- While waiting, prepare thickening mixture by adding water to some sweet potato flour and set aside.
- Once boiled, add fragrant slice, ham and seasoning.
- Lower the heat. While stirring, add thickening mixture to the soup slowly.
- After thickening, bring to a boil on high heat.
- Add coriander. Ready to serve.
高湯做法：
- 待水燒開放入材料
- 大火熬10分鍾轉小火再熬3個小時。
余翅：
- 將杏鮑菇，黑木耳，紅蘿蔔，素火腿，香滑片切絲。
- 將金針菇去根，拔絲。
- 將杏鮑菇炒香。
- 高湯裡，放入炒好的杏鮑菇，金針菇，黑木耳，紅蘿蔔，素蟹絲。大火煮滾。
- 等待當兒，準備勾芡糊備用。
- 滾後，放入香滑片，素火腿，調味料。
- 關小火，邊攪邊倒入勾芡糊。
- 勾芡後，開大火煮滾。
- 灑上香菜。即可享用
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 485Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 70mgSodium: 1441mgCarbohydrates: 72gFiber: 11gSugar: 7gProtein: 34g