Imitation Shark Fin Soup

Wun zai chi (碗仔翅), also known as imitation shark fin soup. It is classic Cantonese street food like red bean rice cake, curry fish ball radish, cheung fun, tofu pudding, and soy sauce noodles. Wun zai chi is known for its rich, savory flavor and silky texture. This classic soup is made with shredded chicken or pork, mushrooms, egg, and mung bean noodles. It’s a nostalgic Hong Kong favorite snack. Although it looks like hot-and-sour soup, it is not the same. Let’s learn how to make this delicious and straightforward wun zai chi at home or for a gathering. This imitation shark fin soup recipe has step-by-step photos and a video tutorial to guide you. 

Love Asian food? Check out these bulgogi beef, sesame balls, Korean strawberry milk, taiyaki, musubi, pan-fried buns, and tom yum kung recipes. 

What is wun zai chi (imitation shark fin soup)?

Wun zai ci (碗仔翅), or wan zai chi, is a classic Hong Kong imitation shark fin soup known for its silky texture and savory flavor. It literally translates as “little bowl of fin,” reflecting the small, single-serving portion of this classic Hong Kong imitation of shark fin soup. 

This comforting soup originated in post-war Hong Kong, when traditional shark fin soup was a luxury enjoyed only by the wealthy. Then, local cooks created wun zai chi as an affordable and ethical alternative, using vermicelli noodles, shredded chicken or pork, and a thick soy-based broth.

Over the years, wun zai chi became a staple in school cafeterias, street food stalls, and Hong Kong-style cafés (cha chaan tengs). Its rich, umami flavor and smooth texture made it a favorite comfort food, evoking childhood memories for many Hong Kong people.

Today, wun zai chi is enjoyed worldwide and is often recreated at home. People can make vegetarian versions using mushrooms and vegetable broth, offering a sustainable twist on this classic dish. This humble soup is a perfect example of Hong Kong’s culinary creativity—bringing luxury flavors to everyday tables.

Why is wun zai chi called imitation shark fin soup?

The soup is called imitation shark fin soup because it mimics the appearance and texture of traditional shark fin soup without using real shark fin. Instead of actual shark fin, cooks use mung bean vermicelli (glass noodles), which become translucent and slightly chewy when cooked, creating a texture similar to shredded shark fin.

Traditional shark fin soup has long been considered a luxury banquet dish in Chinese cuisine. But, because real shark fins are expensive, environmentally harmful, and controversial. Later on, Hong Kong chefs developed an affordable, everyday version using simple ingredients. This is how wun zai chi (碗仔翅) became popular.

The imitation version keeps the savory, thick, glossy broth and the comforting flavor people love, but replaces shark fin with sustainable, accessible ingredients. Also, making it an ethical, budget-friendly option that many people can enjoy. 

Does this soup taste like authentic shark fin soup?

It captures the same savory, thick, umami flavor without using actual shark fin. The texture is similar because of the vermicelli and shredded ingredients.

What is the difference between wun zai chi and hot and sour soup? Are they the same thing?

Hot and sour soup and wun zai chi (碗仔翅) may look similar because both are dark, thickened Chinese soups, but they are not the same. They come from different regions, use other seasonings, and have very distinct flavors.

Wun zai chi is a Hong Kong street food soup that imitates shark fin soup. The flavor is savory, soy-based broth, and not spicy.

Often seasoned with white pepper, sesame oil, and red vinegar for extra flavors. The ingredients are mung bean vermicelli, shredded chicken or pork, wood ear mushrooms, shiitake mushrooms, egg ribbons, and thick soy sauce-based broth.

On the other hand, hot and sour soup is a traditional Northern Chinese soup served in Chinese restaurants worldwide. The soup is tangy and spicy. It often uses black vinegar, white pepper, and sometimes chili sauce to achieve a stronger, more intense flavor. The ingredients are tofu, bamboo shoots, wood ear mushrooms, shiitake mushrooms, egg ribbons, vinegar, and chili peppers for a hot-and-sour flavor.

Even though they may look alike, hot and sour soup and wun zai chi are completely different dishes with different origins, ingredients, and flavors. One is a classic Hong Kong comfort soup, while the other is a Northern Chinese spicy-sour favorite.

Is wun zai chi vegetarian?

Traditionally, it is not vegetarian because it includes chicken or pork broth and shredded chicken or pork. Nowadays, there are more vegetarian versions that use vegetable broth, and some do not have meat.

What are the ingredients for wun zai chi?

In this imitation shark fin soup or wun zai chi recipe, the ingredients are mung bean vermicelli noodles, shredded chicken or pork, dried wood ear mushrooms, dried shiitake mushrooms, egg, water, salt, chicken bouillon powder, sugar, dark soy sauce, white pepper, and water chestnut starch.

What kind of noodles do you use in imitation shark fin soup?

The “shark fin” texture comes from mung bean vermicelli noodles. They soften quickly and become slightly translucent, resembling a real shark fin.

How do you thicken the soup?

We usually use water chestnut starch to thicken this soup, giving it a silky, glossy texture. However, if you do not have water chestnut starch, you can use corn starch or tapioca starch.  

What toppings or sauce go with wun zai chi?

Popular toppings are white pepper, Chinese red vinegar, and sesame oil. These condiments balance the savory broth, making it taste like authentic Hong Kong street food.

Substitutions:

Noodles (Imitation Shark Fin)

The best to use mung bean vermicelli noodles, but it can be substituted with sweet potato starch noodles or cellophane noodles. 

Can I adjust the protein in Wun Zai Chi?

You can use shredded chicken or shredded pork. For substitution, you can use imitation crab, shrimp, ham, or tofu.

Is it ok to use other broths?

You can use chicken, beef, or pork broth. This can be substituted with vegetable or mushroom broth for a more pungent umami flavor.

Can I use other mushrooms?

People usually use wood ear mushrooms and shiitake mushrooms. However, you can substitute with enoki mushrooms or oyster mushrooms.

Is it ok to use other thickeners?

The best to use water chestnut starch, but you can use corn starch, potato starch, and tapioca starch.

Storage: 

How long does imitation shark fin soup last?

Wun zai chi (imitation shark fin soup) can be stored in an airtight container in the refrigerator for up to 3 days. 

How Do You Reheat Wun Zai Chi?

You can reheat it in the microwave for 1 minute at a time, stirring between intervals. Or, reheat it on the stove. If the texture is thickened, you can add more liquid to bring back the silky texture. 

Can You Freeze Wun Zai Chi?

It is not recommended to freeze them, as their texture will change. It tastes best when it is freshly made or enjoyed within a few days.

Cooking Tips for how to make the Best Wun Zai Chi: (Imitation Shark Fin Soup)

• Soak the vermicelli just until soft.
• Soak them for 5–10 minutes until they are soft, but still firm. If over-soaked, the texture will become mushy.
• Cut the vermicelli into shorter lengths. Use kitchen scissors to cut them into 2–3-inch pieces. This gives the soup the traditional “shredded fin” look and makes it easier to slurp.
• Use wood-ear mushrooms for a classic texture.
• For the texture, wood ear mushrooms and shiitake mushrooms add a slight crunch and absorb the broth beautifully.
• Shred meats very thinly. Traditionally, we often use finely shredded pork. You can use chicken as well. Thin strands give the soup its signature look and blend better with the noodles.
• Thicken the soup slowly.
• Water chestnut starch is often used to thicken soup. Add a little at a time while stirring.
• Stop when the soup becomes silky and slightly thick, not gluey. However, you can replace it with cornstarch, tapioca starch, or potato starch. 
• Serve immediately. Wun zai chi tastes best when freshly made.
• The noodles will continue absorbing liquid, so the texture is perfect right after cooking.
• Season lightly according to your taste. A drizzle of sesame oil, a sprinkle of white pepper, and a few drops of Chinese red vinegar, added right before serving, add fragrance and depth without overpowering the mild broth.

FAQs:

Instructions for how to make wun zai chi at home: 

Preparation:

1. Rinse 4 medium-sized dried shiitake mushrooms (1.5 oz) in the bowl. Then, add 2 cups of water and soak them for 4-6 hours. (I usually soak it the night before I need to use it.)

2. Then, wash and soak 10 pieces of dried wood ear mushrooms (0.2 oz). Pour 2 cups of water into the bowl and let it soak for 30 minutes. 

3. After that, add 2 cups of water and soak 1 bunch of mung bean vermicelli noodles (1.3 oz) for 15 minutes. 

Cutting:

4. When the shiitake mushrooms are ready, cut the soaked mushrooms into slices. 

5. Cut the soaked wood ear mushrooms into strips.

6. Next, cut the soaked mung bean vermicelli noodles into 2-3 inches long. 

7. Put the mushrooms and vermicelli noodles on a plate and put them aside. 

Cooking:

8. Pour 5.5 cups of water into a pot. Turn on high fire. Add 2.5 teaspoons of chicken bouillon powder and 1 teaspoon of salt. Stir it well.

9. Add the cut shiitake mushrooms and wood ear mushrooms into the pot from step 7. Let it cook for 10 minutes with a medium-small fire. 

10. After, add the mung bean vermicelli noodles, cook for 1-2 minutes. Then, add 1 cup of shredded chicken or pork (3.5 oz). Stir it well. 

11. Add ¼ teaspoon of white pepper and 1 tablespoon of dark soy sauce, and stir them.

12. Crack and beat an egg in a bowl. Next, add the egg to the soup. Keep stirring while adding the egg. 

Thickening:

13. In a small container, pour 6 tablespoons of water and 7 tablespoons of water chestnut starch, and mix them well. Then pour the water chestnut starch mixture into the soup, stirring as you add it to achieve an even, smooth texture. 

14. When it's ready to serve, you can drizzle some sesame oil, Chinese red vinegar, and a sprinkle of white pepper for extra flavor. This is totally optional. 

Enjoy this tasty, classic Hong Kong imitation shark fin soup (wun zai chi) recipe! Also, check out these authentic recipes: beef and broccoli, steamed shrimp with vermicelli, Chinese sticky rice, claypot rice, watercress soup, and pork congee.

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