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'Shark Fin' Melon Soup

No sharks are hurt in the making of this soup, all thanks to shark fin melons as the substitute.
Prep Time10 mins
Cook Time6 mins
Servings: 4


  • 1 pack Mizkan's Yoso Nabe soup base
  • 1/2 Shark Fin Melon Skinned and cubed
  • 250 g canned crab lump meat
  • 4 pcs dried chinese mushrooms rehydrated & thinly sliced
  • 2 pcs dried wood ear fungus rehydrated & thinly sliced
  • 1 egg lightly beated
  • 3 tbsp cornflour mixed with 3 tbsp water

To Serve

  • Black vinegar
  • White Pepper
  • Fresh coriander leaves


  • Skin the sharkfin melon and boil in lightly salted water for 15 minutes. Until it's soft and shredding.
  • Drain and allow to cool, shred the melon with a fork. I discarded the base of the melon that doesn't shred.
  • Bring soup base to a boil.
  • Add mushrooms and wood ear fungus. Then bring back to a boil.
  • Add crab lump meat and bring to boil.
  • Then drizzle in corn starch slurry while stirring to thicken the soup.
  • Stream in the beaten egg while gently stirring soup.
  • Bring back to boil & remove from heat.
  • Divide soup into serving bowls and divide the shredded shark fin melon to each bowl.
  • Garnish with fresh coriander leaves. Serve with black vinegar & white pepper.