This is the soup I like to make whenever I am craving for shark fin soup. Tom actually like it better than the real shark fin soup because of the cruelty how we treat the sharks just to get the fins. I added silken tofu just to enhance the smoothness texture, you can omit it if you want to make it more real like shark fin soup.
1. Chicken stock - 500~600ml 2. Dried scallop - 1 (optional) 3. Bean thread (粉丝) - 20g- pre-soaked and cut to about 3~4 inches strips. 4. Frozen crab meat - 300g (I like it more!!!) - thawed 5. Silken tofu (嫩豆腐) - 120g - cut to 1/3" cubes 7. Salt to taste 8. Corn starch water for thickening 9. Some Shao Xing wine 10. Black vinegar / Balsamic Vinegar
1. Boil the chicken stock with dried scallop, add in bean thread, cook over low heat for 10~15 minutes. 2. Add in crab meat, cook for another 5 minutes. 3. Slowly stir in tofu cubes, bring to boil again. 4. Salt to taste, thicken the soup with corn starch. 5. Add some Shao Xing wine (1~2 tsp). 6. Serve hot with some black or balsamic vinegar