Sharks’ fin soup

(Picture courtesy of yasushi00 at flickr.com.)

The delicacy that sharks’ fin soup has become is becoming a threat to the sharks’ existence, so the government in Hong Kong has prohibited further use of the fins to protect sharks.

Around half of the global shark fin trade passes through Hong Kong, the majority of which is bound for mainland China.

“The government will keep in mind local and international trends on green living in line with a sustainability-conscious lifestyle and update the list of items from time to time,” a government spokesperson said.

Consumption of shark fin is down in mainland China as well, thanks to Xi Jinping’s much vaunted anti-corruption campaign which has seen many lower level officials tightening their belts. China’s government is expected to introduce a ban similar to Hong Kong’s within the next few years.

Of course, they could just serve fake, environmentally-friendly ‘shark fin’, since no one can tell the difference.

While I’ve never had sharks’ fin soup, I’ll guess it’s good since it’s so widely consumed.   No recipes today, since you ought not to help wipe out a species.   Have the tofu, perfectly nice stuff, instead.

Ingredients:

  • 50 gm skinless chicken breast
  • 50 gm lean pork, shredded
  • 20 gm Chinese black mushroom, soaked at least 4 hours until soften
  • 30 gm cellophane noodles(粉絲or called “glass noodles”)
  • 8-10 pieces of dried black fungus (黑木耳 or called “cloud ear” 雲耳or “wood ear” 木耳.)
  • 1 egg, lightly beaten
  • 2 cups unsalted chicken broth
  • 2 cups water

Seasoning:

  • 1 Tbsp dark soy sauce
  • a dash of sesame oil
  • white pepper, to taste
  • salt, to taste

Thickening:

  • 2 Tbsp water chestnut flour
  • 4 Tbsp water

Method:

  1. Soak black mushrooms, dried black fungus and cellophane noodles separately until soften and drain well. Remove the hard stems of black mushrooms (you can save the stems to cook other Chinese soups if you like), cut into small strips. Trim the dried black fungus. Section cellophane noodles. Set aside.
  2. Shred chicken breast and pork into thin strips.
  3. Bring chicken broth and water to the boil. Add chicken, pork, black mushroom, dried black fungus and cook for a while until all ingredients are cooked through and softened. Add cellophane noodles and seasoning. Add salt to taste. When it boils again, stir in thickening and beaten egg, mix well. Remove from heat. Use a small bowl to serve!

That’s better, and no sharks died in the making of this soup.