Imitation Shark Fin Soup (Wun zai chi)

imitation shark fin soup or wun zai chi in a bowl with a spoon

Imitation Shark Fin Soup (Wun zai chi)

Wun zai chi (碗仔翅), also known as imitation shark fin soup. It is classic Cantonese street food. It 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.

Course Snack, Soup

Cuisine Asian, Chinese

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 91kcal

Author Tracy O.

Equipment

1 Pot

Ingredients

4 medium-sized Dried shiitake mushrooms (1.5oz)
10 pieces Dried wood ear mushrooms (0.2 oz)
1 bunch Mung bean vermicelli noodles (1.3 oz)
1 large Egg
1 cup Shredded chicken or pork (3.5 oz)
5.5 cups Water
1 teaspoon Salt
2.5 teaspoons Chicken bouillon powder
½ teaspoon Sugar
1 tablespoon Dark soy sauce
¼ teaspoon White pepper

Thicken Sauce:

7 tablespoons Water chestnut starch
6 tablespoons Water

Optional Condiments:

¼ teaspoon Sesame oil
¼ teaspoon Chinese red vinegar
⅛ teaspoon White pepper

Instructions

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 them the night before I need to use them.)
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.
After that, add 2 cups of water and soak 1 bunch of mung bean vermicelli noodles (1.3 oz) for 15 minutes.
When the shiitake mushrooms are ready, cut the soaked mushrooms into slices.
Cut the soaked wood ear mushrooms into strips.
Next, cut the soaked mung bean vermicelli noodles into 2-3 inches long.
Put the mushrooms and vermicelli noodles on a plate and put them aside.
Pour 5.5 cups of water into a pot. Turn on high fire. Add 2.5 teaspoons of chicken bouillon powder, ½ teaspoon of sugar, and 1 teaspoon of salt. Stir it well.
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.
After, add the mung bean vermicelli noodles and cook for 1-2 minutes. Then, add 1 cup of shredded chicken or pork (3.5 oz). Stir it well.
Add ¼ teaspoon of white pepper and 1 tablespoon of dark soy sauce, and stir them.
Crack and beat an egg in a bowl. Next, add the egg to the soup. Keep stirring while adding the egg.
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.
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.

Video

Notes

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.

Nutrition