Braised Shark's Fin Soup With Dried Seafood Recipe

Soak dried scallops and shrimp

Place dried scallops and dried shrimp in separate bowls and cover with warm water. Soak scallops 30–45 minutes until softened; soak dried shrimp 20–30 minutes. Reserve soaking liquids (strain to remove grit) and set both solids aside. Shred softened scallops by hand or with forks into thin fibers.

Soak mushrooms

Soak dried shiitake mushrooms in warm water 20–30 minutes until pliable. Reserve the soaking liquid (strain) and thinly slice the caps, discarding stems or finely chopped if desired.

Soak glass noodles (if using)

If using glass/cellophane noodles as the imitation fin, soak them in warm water about 10–15 minutes until pliable but not fully soft. Drain and lightly shred with scissors into 1–2 inch lengths. If using shredded king oyster mushrooms, shred or thinly slice into similar lengths.

Combine the chicken stock and pork bone stock in a large heavy-bottomed pot and bring to a gentle simmer over medium heat.

Add the reserved mushroom soaking liquid (carefully pour to leave any sediment behind) and 1 cup of the reserved scallop soaking liquid (if available) to deepen flavor. Taste and adjust—do not boil vigorously; maintain a gentle simmer.

Add the prepared dried scallop shreds, soaked dried shrimp, and sliced shiitake mushrooms to the simmering stock. Simmer gently for 20 minutes to extract flavor, partially covered.

While the stock simmers, combine the shredded white fish, egg white, 2 tablespoons cornstarch, a pinch of salt, and a teaspoon of sesame oil in a bowl. Mix until smooth and slightly sticky — this mixture will create delicate fish threads that mimic the texture of traditional fin.

If using glass noodles as the fin, toss the softened, drained noodles with a teaspoon of vegetable oil so they don't clump. If using shredded king oyster mushrooms, toss with a little oil and quickly sauté in a hot pan 1–2 minutes until slightly softened; set aside.

Add the ginger, garlic, and scallion white parts to the simmering broth and continue to simmer 5 minutes to bloom aromatics.

Stir in Shaoxing wine, light soy sauce, oyster sauce, and white pepper. Taste and adjust salt gradually; remember the dried seafood and stocks contribute saltiness.

Remove the pot from a high heat area so it is at a low simmer. Using a tablespoon or a small spoon, drizzle or press small portions of the fish mixture into the simmering broth to form delicate fish ribbons/threads. Work in batches, allowing each set to cook 1–2 minutes until opaque and set. Gently break them to separate into fin-like strands with a fork or chopsticks.

If using glass noodles or prepared mushroom "fins," add them to the soup now and stir gently to distribute.

Return the pot to a very gentle simmer. Gradually stir in the cornstarch slurry (mix 2 tablespoons cornstarch with 2 tablespoons cold water) a little at a time while stirring to achieve a silky, slightly viscous consistency. Stop when the soup lightly coats the back of a spoon — avoid over-thickening.

Temper the beaten egg yolks by adding a few tablespoons of hot broth to the yolks while whisking, then slowly pour the tempered yolks into the soup in a thin stream while stirring gently to create a rich sheen without scrambling.

Adjust final seasoning with salt and additional white pepper if needed. Drizzle sesame oil over the top and stir once.

Ladle soup into warmed bowls, ensuring each bowl gets a mix of broth, dried scallop threads, mushrooms, and fish "fin" threads or noodles.

Garnish with chopped scallion greens and a sprinkle of toasted sesame seeds if using. Serve immediately.