Imitation Fin Soup (碗仔翅)

Name: Imitation Fin Soup (碗仔翅)
Cook time: 1 h
Total time: 1 h
Cuisine: Asian, Chinese
Ingredients: 1 pound (454g) pork shoulder (, 1.5-inch thick); 20 grams dried shiitake mushrooms (, rehydrated and thinly sliced); 10 grams dried wood ear mushrooms (, rehydrated and roughly chopped); 42 grams Chinese vermicelli (粉絲) (, rehydrated and cut to 4” - 6”); 1 teaspoon (5g) ginger (, sliced); 3 (10g) garlic cloves (, roughly minced); Optional: 80 grams bamboo shoots (, julienne); 1 large egg (, beaten); 1 tablespoon (15ml) peanut oil or vegetable oil; Kosher salt and ground black pepper; 4 cups (1L) unsalted chicken stock; 2 cups (500ml) shiitake mushroom stock or unsalted chicken stock; Optional: 1 tablespoon (15ml) Shaoxing wine or dry sherry; Optional: 1 tablespoon (15ml) fish sauce; 1 tablespoon (15ml) regular soy sauce; 2 teaspoons (10ml) dark soy sauce; 1 teaspoon (5ml) roasted sesame oil; ½ teaspoon (4g) fine salt; 5 grams rock sugar or granulated sugar; ⅛ teaspoon (0.4g) ground white pepper; 5 tablespoons (45g) cornstarch or water chestnut starch (馬蹄粉); ~⅓ cup (93ml) cold water; Roasted sesame oil; Chinese red vinegar (大紅浙醋); Ground white pepper

Instructions

Cook:1h

How to make Hong Kong Style Imitation Shark Fin Soup. Elevate this nostalgic street food with techniques that yield refined gourmet flavors. Enjoy silky umami thick soup packed with deliciously complex flavors and satisfying textures.

Updated at: Fri, 11 Sep 2026 09:48:47 GMT