Imitation Shark Fin Soup

Recreate classic Hong Kong street food at home with this simple, fast, and satisfying Imitation Shark Fin Soup. Also known as wun zai ci (碗仔翅), this rich and hearty Chinese soup delivers restaurant-quality comfort without relying on expensive or un-environmental real shark fin. By combining tender shredded chicken, pork, earth-rich black mushrooms, and translucent cellophane noodles, you can recreate that iconic street-hawker flavor completely hassle-free!

Cooking at home allows us to appreciate life's simple blessings—sharing a warm bowl of soup with loved ones brings pure joy and simple nourishment to any table. This easy quick soup recipe balances rich chicken broth, savory dark soy sauce, and delicate textures to satisfy your cravings while keeping your meal light, wholesome, and nutritious.

Why You'll Love This Recipe

• Quick & Hassle-Free: Takes only 10 minutes of prep time and 25 minutes of cooking for a flawless finish.
• Eco-Friendly & Budget-Smart: Uses silky cellophane noodles (glass noodles) to achieve the signature silky texture without real shark fin.
• Authentic Street Food Taste: Recreates the nostalgic Hong Kong night market flavor with accessible everyday ingredients.

Key Tips for Success

• Use Water Chestnut Flour for Thickening: Water chestnut flour gives the soup its iconic glossy transparency and velvety sheen, though cornstarch can also be used as a simple backup.
• Thinly Shred the Ingredients: Ensure the chicken, pork, and mushrooms are sliced into uniform, thin strips so every spoonful offers a balanced bite.
• Add Eggs Last: Drizzle the beaten egg gently after stirring in the thickener to create delicate, beautiful egg ribbons throughout the soup.

Imitation Shark Fin Soup Recipe

(Printable recipe) By Christine's Recipes
Course: Soup
Cuisine: Chinese
Prep time: 10 mins
Cook time: 25 mins
Yield: 3 to 4 serves

Ingredients:

• 50 gm skinless chicken breast
• 50 gm lean pork, shredded
• 20 gm Chinese black mushroom, soaked at least 4 hours until soften
• 10 gm dried black fungus, soaked until soften
• 50 gm cellophane noodles, soaked until soften
• 1 egg, beaten
• 2 cups unsalted chicken broth
• 2 cups water

Seasoning:

• 1 Tbsp dark soy sauce
• a dash of sesame oil
• white pepper, to taste
• salt, to taste

Thickening:

• 2 Tbsp water chestnut flour
• 4 Tbsp water

Method:

1. Soak black mushrooms, dried black fungus and cellophane noodles separately until soften and drain well. Remove the hard stems of black mushrooms (you can save the stems to cook other Chinese soups if you like), cut into small strips. Trim the dried black fungus. Section cellophane noodles. Set aside.
2. Shred chicken breast and pork into thin strips.
3. Bring chicken broth and water to the boil. Add chicken, pork, black mushroom, dried black fungus and cook for a while until all ingredients are cooked through and softened. Add cellophane noodles and seasoning. Add salt to taste. When it boils again, stir in thickening and beaten egg, mix well. Remove from heat. Use a small bowl to serve!

Notes:

• The water chestnut flour is the best for cooking this soup because it creates a clear, crystal soup. You still can use other starch though.
• Yes, if salted chicken broth is used, decrease or omit the salt then.

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