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Fake Shark Fin Soup (Imitation Recipe)

Mock Shark Fin Soup is a rich, comforting broth inspired by one of Kim Jong Il’s most extravagant dishes. This ethical version swaps shark fin for rice vermicelli and shredded chicken, simmered with mushrooms, carrots, and aromatic spices. It delivers a silky texture and deep flavor while avoiding the ecological damage of the real thing.
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Prep Time 15 minutes
Cook Time 25 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 6 cups rich chicken stock or pork/chicken combo stock for authenticity
  • 2 slices fresh ginger
  • 2 green onions sliced
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp pepper
  • Rice vermicelli about a handful, softened
  • 1 cooked chicken breast shredded
  • ½ cup mushrooms thinly sliced
  • 1 small carrot julienned
  • 1 egg lightly beaten
  • To thicken
  • 2 tbsp cornstarch mixed with 2 tbsp cold water

Instructions
 

  1. In a pot, bring your stock to a simmer with ginger, green onions, Shaoxing wine, soy sauce, sesame oil, and pepper. Let the aromatics infuse for 10 minutes.
  2. Add in the mushrooms, carrot, shredded chicken, and softened vermicelli. Simmer for another 5 minutes.
  3. Stir in the cornstarch slurry until the soup thickens slightly.
  4. Drizzle the beaten egg in a thin stream, stirring gently to create silky ribbons.
  5. Taste and adjust seasoning, then serve hot with a little extra green onion on top.

Video

Notes

  • The noodle substitute: Rice vermicelli or glass noodles provide the closest texture to shark fin, softening in the broth and absorbing flavor beautifully.
 
  • Stock matters: A rich homemade chicken or pork stock will elevate the dish. If using store-bought stock, simmer it with ginger and green onions a bit longer for depth.
 
  • Egg ribbon trick: Pour the beaten egg slowly in a thin stream while stirring gently to create delicate, silky ribbons that mimic the luxury feel of the original.