Ingredients with Measurements:
- 1 pound shark fins
- 8 cups chicken broth
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 cup sliced shiitake mushrooms
- 1 cup sliced bamboo shoots
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 eggs, beaten
- 2 green onions, thinly sliced
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Soak the shark fins in cold water for at least 6 hours, or until they are soft and pliable.
2. In a large pot, heat the vegetable oil over medium heat. Add the garlic and ginger and sauté for 1-2 minutes, until fragrant.
3. Add the shiitake mushrooms, bamboo shoots, carrots, and celery to the pot and sauté for 5-7 minutes, until the vegetables are tender.
4. Pour in the chicken broth, soy sauce, and oyster sauce. Season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes.
6. In a small bowl, whisk together the cornstarch and water to make a slurry.
7. Slowly pour the slurry into the soup, stirring constantly, until the soup thickens.
8. Slowly pour the beaten eggs into the soup, stirring gently, until the eggs are cooked and form ribbons.
9. Drain the shark fins and add them to the soup. Simmer for an additional 5-10 minutes, until the shark fins are heated through.
10. Ladle the soup into bowls and garnish with sliced green onions.
Time:
Preparation time: 6 hours (for soaking the shark fins)
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 5g
Protein: 15g
Carbohydrates: 25g
Fiber: 5g
Sodium: 1000mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth.
- Shiitake mushrooms can be substituted with button mushrooms.
- Bamboo shoots can be substituted with water chestnuts.
- Shark fins can be substituted with crab meat or shrimp.
Variations:
- Add diced chicken or pork for a meatier soup.
- Add a dash of sesame oil for extra flavor.
- Add a splash of rice vinegar for a tangy twist.
Tips and tricks:
- Soak the shark fins in cold water for at least 6 hours to ensure they are soft and pliable.
- Use a slotted spoon to remove any impurities that rise to the surface of the soup while simmering.
- Adjust the seasoning to taste by adding more soy sauce, oyster sauce, salt, or pepper as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a traditional Chinese soup bowl with a spoon and chopsticks.
Garnishes:
Garnish the soup with sliced green onions or cilantro.
Pairings:
Serve the soup with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg rolls
- Steamed dumplings
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, add more cornstarch slurry to thicken it.
Food safety advice:
- Ensure that the shark fins are sourced from a sustainable and ethical source.
- Cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Shark fin soup is a traditional Chinese delicacy that has been enjoyed for centuries. It is often served at special occasions such as weddings and banquets.
Flavor profiles:
The soup has a rich and savory flavor with a slightly chewy texture from the shark fins.
Serving suggestions:
Serve the soup as a starter or as a main course with steamed rice and a side of vegetables.
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Region: Chinese