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Vegetarian ‘Shark’s Fin’ Soup
- Serves
4
- Difficulty
Easy
- Ready in
25 min
By Ken Hom
Published 2002
For centuries, Chinese vegetarians have cleverly used textures similar to meat or fish in their vegetarian dishes. Beanthread noodles, which have a toothsome bite and are rather long and chewy, provide the illusion of the similarly chewy and, on its own, rather tasteless shark’s fin in this soup.
Ingredients
50 g 2 oz 1.2 litres 2
Method
- Soak the noodles in hot water for 15 Minutes. When soft, drain well and discard the water. Cut into 7.5cm (3 in) lengths, using scissors or a knife. Set aside.
- Heat the stock in a wok to boiling point. Turn the heat down and add the noodles, soy sauces, rice wine or sherry, sugar, salt and pepper. Gently simmer for about 4 Minutes.
- Then add the cornfl
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