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.

Ingredients:

• 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

Method:

• 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.