'Shark Fin' Melon Soup
No sharks are hurt in the making of this soup, all thanks to shark fin melons as the substitute.
Ingredients
- 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
Instructions
- 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.