895 minutes
Indulge in the sophisticated flavors of this luxurious Ham-Infused Fin Soup, a dish that marries the delicate essence of shark’s fin with the savory richness of salt-cured ham.
Dried Shark’s Fin Strands
0 oz
cups
teaspoons
White Rice Wine
tablespoons
Scallions, cut in half crosswise
each
Ginger, peeled and lightly smashed
0 inch-thick slice
Pork Fat, cut into 8 equal cubes
0 oz
cups
Salt-Cured Ham, finely shredded
0 oz
Mung Bean Sprouts, ends removed
cups
Red Rice Vinegar
cups
Mung Bean Starch, mixed with 0.25 cups water
cups
teaspoons
1. Soak Dried Shark’s Fin Strands
Soak the dried shark’s fin strands in warm water for about two hours. Once soaked, drain the water, rinse the strands thoroughly, and drain them well again.
2. Soak Shark's Fin with Vinegar
Transfer the rinsed shark’s fin strands to a bowl with 2.5 cups of water and 2 teaspoons of white rice vinegar. Allow the strands to soak overnight.
3. Steam Shark’s Fin Strands
Place the soaked shark’s fin strands in a steamproof dish along with 2 tablespoons of white rice wine, the scallions, ginger, pork fat, and 1 cup of Superior Stock. Steam the mixture for 30 minutes. Once steamed, discard all the solids except for the shark’s fin strands.
4. Simmer Soup
In a large pot, combine the remaining 7 cups of Superior Stock with the steamed shark’s fin strands. Bring the mixture to a simmer, cover the pot with the lid slightly cracked, and let it cook for 25 minutes.
5. Prepare Garnishes
While the soup is simmering, prepare the garnishes by placing the shredded salt-cured ham, mung bean sprouts, and red rice vinegar in small serving bowls.
6. Thicken Soup
Gradually stir in the mung bean starch and water mixture. Continue to stir until the soup reaches your desired consistency. Finally, add 1.5 teaspoons of sesame oil to the soup and give it a final stir.
7. Serve Soup
Transfer the finished soup to a heated tureen. When serving, ladle the soup into individual bowls and allow each guest to add the shredded ham, mung bean sprouts, and a splash of red rice vinegar to their liking.
Utilize a saffron-tinted broth and replace the ham with a variety of Mediterranean seafood, such as white fish, mussels, and clams.
Replace the ham with a medley of seafood such as lobster, crab, and shrimp. The broth can be enriched with a splash of cream, and you might add a touch of saffron for a luxurious twist.
Create an Italian-inspired soup with cannellini beans, kale, and pancetta. Use a parmesan rind simmered in the broth for added umami.
Introduce Asian flavors by adding ingredients like lemongrass, ginger, and hot peppers to the broth. You could swap the ham for duck or use tofu as a protein alternative.
Swap traditional salt with a splash of soy sauce, fish sauce, or a dab of miso paste to deepen the umami quality of the broth. These ingredients should be used with care to avoid overpowering the dish.
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