Cellophane Noodle Soup Hong Kong Style (豌仔翅)

This is one of famous hawker food you can find in Hong Kong. I am not sure whether they use the actual shark fin (I hope they do) in the soup but for homemade I am able to find a recipe that uses cellophane noodle (tung hoon) as replacement. The end result of this is more like a cellophane noodle soup Hong Kong style , so I call it Cellophane Noodle Soup Hong Kong Style.


  • 2oz pork cut into thin strip
  • 1 slice if ginger thinly sliced
  • 3 shitake mushroom soak, drained and cut into strip
  • 1 individual package of cellophane noodle ( I used 2 packages for mine)
  • Hand full of black fungus, soak, drained and cut into strip
  • 5 to 6 cup soup based
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp salt
  • White pepper to taste
  • 3 1/2 tbsp corn starch
  • 4 tbsp water
  • 1 tbsp oil


  • Mix corn starch with water and set aside
  • Heat oil in a pot, add in ginger and mushroom stir fry for about 5 min.
  • Add in soup base and bring to boil
  • Add black fungus and pork strip, bring to boil
  • Add in Soy sauce, oyster sauce, salt.
  • add cellophane noodle and bring to boil
  • lastly add in corn starch mixture and bring to boil.
  • Server with some white pepper, scramble egg and red vinegar
You can serve the soup with or without vinegar, but I like it with vinegar because it give some sourness flavor. I think it's probably go well with some chilies too.

1 comment:

Christy said...

Hahaha.....cellophane noodles!!Don't think I can ever look at noodles the same way anymore:P