Beautiful, delicious and exotic! Wow your friends, family...loved ones with this exceptional full flavored soup.... Loaded with protein and flavor.
Ingredients
Shark Fin Substitute Options:
Korean glass noodles (broken into 4 inch strips)
White fungus (blanched then sliced)
Store bought agar strips
For the soup:
4 cups water
2 packets Immune Broth
4-5 dried shiitake mushrooms
1/2 cup shredded dried wakame shreds
1/4 cup imitation shark of choice
1 Tbsp dried wood ear
1 Tbsp soy sauce
1 Tbsp Shaoxing wine
1/2 Tbsp dark soy sauce
1 tsp salt
1/2 tsp white pepper
2 Tbsp corn starch
1 package silken tofu
To serve:
Chinese black vinegar
Sesame oil
Method:
Hydrate the shiitake, wood ear, and glass noodles room temperature water until soft.
Bring the water, shiitake, and seaweed to a boil in a large soup pot and let simmer on low for 15-20 minutes. Remove the shiitake mushrooms and thinly slice them. (Optional: remove the seaweed.)
Increase the flame to medium heat and add the sliced shiitake, wood ear, shark fin substitute, shaoxing wine, and soy sauce and boil for another 2-3 minutes.
Add salt, white pepper, dark soy sauce, and cornstarch (mix with a bit of water first to make thickening easier).
Remove from heat then carefully drop the silken tofu block into the soup and stir gently to break it up.
Serve with a dash of Chinese black vinegar and sesame oil.