'Shark Fin' Melon Soup
No sharks are hurt in the making of this soup, all thanks to shark fin melons as the substitute.
- Prep time
- 10 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pack Mizkan's Yoso Nabe soup base
- 1/2 Shark Fin Melon (Skinned and cubed)
- 250 g canned crab lump meat
- 4 pcs dried chinese mushrooms (rehydrated & thinly sliced)
- 2 pcs dried wood ear fungus (rehydrated & thinly sliced)
- 1 egg (lightly beated)
- 3 tbsp cornflour (mixed with 3 tbsp water)
- Black vinegar
- White Pepper
- Fresh coriander leaves
Instructions
- 1
Skin the sharkfin melon and boil in lightly salted water for 15 minutes. Until it's soft and shredding.
- 2
Drain and allow to cool, shred the melon with a fork. I discarded the base of the melon that doesn't shred.
- 3
Bring soup base to a boil.
- 4
Add mushrooms and wood ear fungus. Then bring back to a boil.
- 5
Add crab lump meat and bring to boil.
- 6
Then drizzle in corn starch slurry while stirring to thicken the soup.
- 7
Stream in the beaten egg while gently stirring soup.
- 8
Bring back to boil & remove from heat.
- 9
Divide soup into serving bowls and divide the shredded shark fin melon to each bowl.
- 10
Garnish with fresh coriander leaves. Serve with black vinegar & white pepper.