Mock Fin Soup

Name: Mock Fin Soup
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Yield: 8 portions
Ingredients: 800 g water; 30 g chicken stock powder; 300 g chicken fillets; 20 g dried black fungus; 30 g dried scallops; 4 dried shiitake mushrooms; 4 tbsp cornflour (starch); 80 g glass noodles; 20 g light soy sauce; 10 g dark soy sauce; 2 pinches white pepper powder; 2 eggs; 1 - 2 tsp toasted sesame oil; 1 - 2 tbsp black vinegar

3.5 (6 ratings)

Difficulty easy

Preparation time 10 min

Total time 35 min

Serving size 8 portions

Ingredients

800 g water
30 g chicken stock powder, homemade or store-bought
300 g chicken fillets, cut in thin strips
20 g dried black fungus, soaked to soften, stems removed, cut in thin strips
30 g dried scallops, soaked to soften, smashed to shred
4 dried shiitake mushrooms, rinsed, soaked to soften, stems removed, cut in thin strips
4 tbsp cornflour (starch)
or 4 tbsp water chestnut flour
80 g glass noodles, soaked to soften, cut in 3 cm strips
20 g light soy sauce
10 g dark soy sauce
2 pinches white pepper powder
2 eggs, lightly beaten
1 tbsp Chinese rice wine (Shaoxing Hua Tiao) (optional)
1 - 2 tsp toasted sesame oil
1 - 2 tbsp black vinegar

Nutrition: per 1 portion
Calories: 539 kJ / 129 kcal
Protein: 10 g
Carbohydrates: 11 g
Fat: 5 g
Saturated Fat: 1 g
Fibre: 1 g
Sodium: 127 mg