Imitation Shark Fin Soup (Wun Zai Chi 碗仔翅)

Wun zai chi (碗仔翅), also known as imitation shark fin soup, is a classic Hong Kong Cantonese street food that I grew up enjoying. Like other popular Hong Kong street foods and snacks such as red bean rice cake, curry fish ball and radish, cheung fun, tofu pudding, and soy sauce noodles, wun zai chi brings back many childhood memories for me.

This comforting Hong Kong imitation shark fin soup has a rich, savory flavor and a thick, silky texture. It is typically made with shredded chicken or pork, mushrooms, egg, and mung bean vermicelli, which gives the soup its distinctive texture and appearance. Despite its name, this recipe does not contain real shark fin.

Although wun zai chi may look similar to hot and sour soup, the two soups have different ingredients, flavors, and textures. In this recipe, I'll show you how to make imitation shark fin soup (wun zai chi) at home with simple ingredients. Follow the step-by-step photos and video tutorial to recreate this nostalgic Hong Kong street-food favorite.

Why You'll Love This Imitation Shark Fin Soup Recipe

• Classic Hong Kong comfort food: This wun zai chi recipe recreates the savory, silky soup I remember enjoying growing up in Hong Kong.
• Rich and flavorful: Shiitake mushrooms, wood ear mushrooms, chicken, soy sauce, and seasonings create a delicious, umami-rich broth.
• No real shark fin: This imitation shark fin soup uses mung bean vermicelli to create the thin, fin-like strands without using actual shark fin.
• Easy to make at home: The ingredients and cooking steps are simple, making this comforting soup easy to recreate in your own kitchen.
• Easy to customize: Use shredded chicken or pork, adjust the thickness to your preference, or make a vegetarian version with mushrooms and vegetable broth.
• Great for sharing: Serve wun zai chi as an appetizer, snack, or comforting soup for family meals and gatherings.

Wun Zai Chi vs. Hot and Sour Soup: What's the Difference?

Wun zai chi (碗仔翅) and hot and sour soup may look similar because both are dark, thickened Chinese soups, but they are not the same dish. They have different origins, seasonings, ingredients, and flavors.

Wun zai chi, also known as imitation shark fin soup, is a classic Hong Kong street food. It has a thick, silky, savory broth and is generally mild rather than spicy or sour. It typically contains mung bean vermicelli, shredded chicken or pork, wood ear mushrooms, shiitake mushrooms, and egg. When served, you can add white pepper, sesame oil, and Chinese red vinegar according to your taste.

In contrast, hot and sour soup has a much more pronounced tangy, peppery, and spicy flavor. It commonly contains tofu, bamboo shoots, wood ear mushrooms, shiitake mushrooms, and egg. Vinegar provides the sourness, while white pepper and sometimes chili add heat.

The easiest way to tell them apart is by their flavor: wun zai chi is savory, mild, and silky, while hot and sour soup is tangy, peppery, and spicy. Although they may look similar in the bowl, they are two distinctly different Chinese soups.

How to Serve Wun Zai Chi

Wun zai chi is best served hot with classic Hong Kong-style condiments such as white pepper, Chinese red vinegar, and sesame oil. White pepper adds a gentle peppery kick, red vinegar adds a tangy contrast to the rich broth, and sesame oil adds a nutty aroma.

Growing up, I enjoyed adding these condiments according to my taste, just as you would when ordering a bowl of wun zai chi from a Hong Kong street-food stall. Start with a small amount and add more as desired so you don't overpower the soup's savory flavor.

Ingredients for Imitation Shark Fin Soup

This imitation shark fin soup (wun zai chi) uses simple ingredients to create its signature savory flavor and thick, silky texture. Here are the key ingredients and what each one adds to the soup:

• Mung bean vermicelli noodles: These thin, translucent noodles create the characteristic fin-like strands in the soup. I like to cut them into shorter pieces so they blend well with the other shredded ingredients and are easier to eat.
• Shredded chicken or pork: Adds protein, flavor, and texture. Shred the meat into thin pieces so it blends well with the vermicelli and mushrooms.
• Dried wood ear mushrooms: Add a slightly crunchy texture that contrasts nicely with the smooth, silky broth.
• Dried shiitake mushrooms: Add a deep, savory umami flavor. Rehydrate the dried mushrooms before slicing or shredding them.
• Egg: Beaten egg creates delicate ribbons throughout the thickened soup and adds another layer of texture.
• Water: Forms the base of the soup and allows the flavors of the mushrooms, meat, and seasonings to come together.
• Chicken bouillon powder: Adds savory chicken flavor and enhances the umami taste of the broth. I use Lee Kum Kee chicken bouillon powder for this recipe, but you can use your preferred brand.

• Dark soy sauce: Adds savory flavor and gives wun zai chi its characteristic dark brown color.
• Salt and sugar: Balance and enhance the broth's savory flavors.
• White pepper: Adds a subtle peppery warmth without making the soup overly spicy.
• Water chestnut starch: Thickens the broth and gives imitation shark fin soup its signature smooth, silky, and glossy consistency.

Ingredient Substitutions

Here are some easy substitutions you can use to customize your imitation shark fin soup based on what you have available.

Mung Bean Vermicelli Noodles

Mung bean vermicelli noodles are my preferred choice for wun zai chi because their thin, translucent strands help create the distinctive fin-like appearance and texture. If you can't find mung bean vermicelli, you can substitute sweet potato starch noodles or other thin cellophane noodles. Keep in mind that the texture and cooking time may vary depending on the type of noodles you use.

Mushrooms

Wood ear mushrooms and dried shiitake mushrooms provide the classic combination of texture and savory flavor in wun zai chi. If needed, you can substitute or add enoki or oyster mushrooms, although the final texture and flavor will be slightly different.

Water Chestnut Starch and Other Thickeners

Water chestnut starch is my preferred thickener for wun zai chi because it gives the broth its signature thick, smooth, and glossy texture. Mix the starch with water to make a slurry, then gradually pour it into the hot soup while stirring until it reaches your desired consistency.

If you don't have water chestnut starch, you can substitute cornstarch, potato starch, or tapioca starch. Each starch thickens a little differently, so add the slurry gradually rather than all at once.

Tips for the Best Imitation Shark Fin Soup

• Soak the vermicelli just until soft: Soak the mung bean vermicelli for about 5-10 minutes, until softened but still slightly firm. Avoid over-soaking, or the noodles can become too soft and mushy when cooked in the soup.
• Cut the vermicelli into shorter pieces: Use kitchen scissors to cut the softened noodles into 2-3-inch pieces. The thin, short strands create the characteristic fin-like appearance of wun zai chi and make the soup easier to eat.
• Use wood ear and shiitake mushrooms: Wood ear mushrooms add a slightly crunchy texture, while shiitake mushrooms provide a deeper, savory, umami-rich flavor. Together, they give the soup a nice contrast of flavors and textures.
• Shred the meat thinly: Finely shredded pork is commonly used in wun zai chi, but shredded chicken works well too. Thin strands blend better with the vermicelli and mushrooms, giving the soup its signature shredded texture.
• Thicken the soup gradually: I like to use water chestnut starch to create the smooth, silky, and glossy consistency of wun zai chi. Add the starch slurry gradually while stirring, and stop when the broth is thick enough to lightly coat the ingredients without becoming gluey. Cornstarch, potato starch, or tapioca starch can also be used.
• Don't overcook the noodles: The vermicelli will continue to absorb the broth as the soup sits. Once the noodles are tender and the broth reaches the right consistency, avoid cooking it longer than necessary.
• Serve it hot: Wun zai chi tastes best freshly made, when the broth is silky, and the noodles have not absorbed too much liquid.
• Season to taste: When serving, add a little white pepper, Chinese red vinegar, or sesame oil to taste. Start with a small amount so the condiments complement rather than overpower the savory broth.

Why Is My Soup Too Thin?

If the broth is too thin, mix a little more water chestnut starch with cold water to make a slurry. Slowly add it to the simmering soup while stirring. Allow the soup to cook briefly before adding more because the broth will continue to thicken as the starch cooks.

Why Is My Vermicelli Mushy?

The vermicelli may become mushy if it is soaked for too long or overcooked in the soup. Soak the noodles for only 5-10 minutes, until softened but still slightly firm, and avoid simmering them longer than necessary.

How Do I Prevent Lumps When Thickening the Soup?

Always mix the starch with cold water before adding it to the hot broth. Slowly pour in the slurry while stirring continuously to distribute the starch evenly and prevent lumps.