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 it the night before I need to use it.)
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 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, 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

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.

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