Ingredients with Measurements:
- 1 pound shark fin, soaked in water for 2 hours
- 1 block firm tofu, cut into small cubes
- 4 cups chicken broth
- 1 cup water
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 tablespoon chili paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- Salt and pepper to taste
- Chopped green onions and cilantro for garnish
Special equipment needed:
- Large pot
- Mixing bowl
- Ladle
Step-by-step instructions:
1. In a mixing bowl, combine the chicken broth, water, soy sauce, rice vinegar, sugar, sesame oil, and cornstarch. Mix well and set aside.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the ginger and garlic and sauté for 1-2 minutes until fragrant.
3. Add the shark fin and stir-fry for 2-3 minutes until slightly browned.
4. Add the chili paste and stir-fry for another minute.
5. Pour in the chicken broth mixture and bring to a boil.
6. Reduce the heat to low and simmer for 10-15 minutes until the shark fin is tender.
7. Add the tofu cubes and simmer for another 5 minutes.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with chopped green onions and cilantro.
Time:
Preparation time: 2 hours (for soaking the shark fin)
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 13g
Protein: 16g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or fish broth.
- Shark fin can be substituted with crab meat or shrimp.
Variations:
- Add sliced mushrooms for extra texture.
- Use vegetable oil instead of sesame oil for a milder flavor.
- Add a beaten egg to the soup for a creamier texture.
Tips and tricks:
- Soak the shark fin in water for at least 2 hours to soften it.
- Use a ladle to skim off any foam that forms on the surface of the soup.
- Adjust the amount of chili paste according to your preference for spiciness.
Storage instructions:
Refrigerate the leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped green onions and cilantro.
Garnishes:
Chopped green onions and cilantro
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy or broccoli
Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth to thin it out.
- If the soup is too thin, mix more cornstarch with water and add it to the soup to thicken it.
Food safety advice:
- Make sure to soak the shark fin in water for at least 2 hours to remove any impurities.
- Cook the soup thoroughly to prevent any foodborne illnesses.
Food history:
Shark fin soup is a traditional Chinese dish that has been enjoyed for centuries. It is often served at banquets and special occasions.
Flavor profiles:
The soup has a spicy and savory flavor with a slightly chewy texture from the shark fin.
Serving suggestions:
Serve the soup as a starter or as a main dish with steamed rice and vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A