很多人對魚翅湯都有舊的記憶和印象。這款從前只有在特殊喜慶場合才會提供的湯羹；或是港式仿魚翅湯（碗仔翅)，這是一種令人懷念的街頭食品，你可以在學校的拐角處或在美食小販聚集的流動車那裡買得到。 但現在，你或許像我和我的家人一樣，不吃真正的、也没有可能隨時享用得到模倣的版本，卻仍想再次喚起那些参加親友喜宴時的回憶和童年站在街頭吃碗仔翅的感受。 或者你只是想讓自己或家人享受一道製作容易、簡單華麗、價格實惠、營養豐富、美味健康的湯品。 那麼我獨特的純素 “比魚翅湯更好” 版本，正是你所需要的！
中文翻譯文字在下方)
The cooked velvety layers of the snow fungus melt in your mouth. Not only does it act as a replacement for the gelatinous mouth-feel of the shark fin here, it actually provides real natural medical benefits for our bodies too, possessing anti-inflammatory and antioxidant properties, as well as improving the health of our immune system and reducing the risks of heart disease.
Many cosmetic chemists also believe that white fungus has the ability to boost skin hydration due to the gelatinous structure and high amount of polysaccharide.
To create this soup, I also included dried shiitake mushrooms for their umami flavour, enoki mushrooms for their slightly chewy, silky yet crunchy texture which is strikingly similar to that of the dried scallops. I’ve also used my homemade magical vegan meat - kao fu (you can use thin strips of tofu instead) as a substitute for the chicken, which turned out to be perfect for the job! I then added glass noodles to provide the soup’s overall translucent and fin-like appearance.
Shark fin soup relies on the cartilage in the fins primarily to provide texture and thickening to the cooked liquid. This process also occurs when the snow fungus has been simmered slowly, which causes it to release a gelatinous substance which naturally thickens the soup. Therefore, you’ll only need a couple of tablespoons of cornstarch slurry for a large pot of broth, added in the final stages of cooking to create a perfectly velvety, smooth and absolutely scrumptious silky soup!
And the magical performance of this delicacy doesn’t end there. Usually, a starch-thickened soup will alter in consistency when it’s stored after cooking, turning watery as the thickening agent breaks down over time. However, you can be rest assured that our snow fungus soup base won’t suffer from the same issues; the texture and flavour will only be as perfect and as luscious as when it was freshly cooked, if not better!
So what’s stopping you from making this gourmet style luxury soup? You can simply enjoy it as a light meal, a treat, or as an appetiser to a home banquet when entertain your family and friends. Serving it with a little red or dark vinegar, I can be sure you and your guests will no doubt be saying, “This is indeed better than Shark Fin Soup!”
So let’s see how to make it!
這道湯的主角是雪耳，也稱為銀耳。 由於其保健功效和溫和的味道，雪耳在傳統中藥和粵菜，尤其是湯和甜點中佔有重要地位。
煮熟的雪耳柔軟地在你的嘴裡融化。它不僅可以取代魚翅的膠狀口感，而且實際上還為我們的身體提供真正的天然醫療益處，具有抗炎和抗氧化特性，並改善我們的免疫系統並降低心臟病的風險。
為了要把這道湯烹煮得非常美味，我用乾香菇帶出鮮味。用金針菇，因為它們略帶嚼勁的口感，軟軟脆脆的，與乾瑶柱非常相似。 我還用我自製的百變素肉 - 烤麩（你可以用切幼的豆腐條代替）作為雞肉的替代品，結果證明它非常適合這任務！ 然後我加入粉絲，使湯整體呈現半透明和鰭狀的外觀。
魚翅湯主要依靠魚翅中的軟骨來為煮熟的液體提供質感和稠度。 當雪耳慢慢燉煮時，也會發生類似的效果，令雪耳釋放出一種膠黏狀物質，從而自然地使湯變稠。 因此，一大鍋湯只需要两湯匙玉米澱粉漿，在烹煮的最後階段加入，便可弄出完美柔滑、無比美味、絲綢般滑溜的湯羹！
而這道美食的神奇表演還不止於此。 通常，澱粉增稠的湯在烹煮後儲存時會改變稠度，放久了會分解而變得稀薄。 但你可以放心，我們用雪耳熬的湯底不會有這樣的問題；口感和味道只會像新鮮烹調時一樣完美，甚至更好！
那是什麼原因令你不想嘗試泡製這道奢華版的美食湯羹呢？ 你可以簡單地將它作為便餐、慰勞自己的小吃，或作為家庭宴會的前菜湯品。 配上一點紅醋或黑醋，我相信你和你的客人必定會說：
「這的確比魚翅湯更好喝啊！」
那就讓我們來看看如何烹煮的吧！
中文翻譯文字在下方)
Ingredients :
20g snow fungus
20g dried Shiitake mushrooms
50g vermicelli bean thread (glass noodles)
200g Enoki mushrooms + 1tsp *homemade salt & pepper seasoning
120g homemade kao fu (can be substituted with tofu)
3 slices of ginger
2 tbsp wine
a small bunch of coriander to garnish
rice vinegar or balsamic vinegar to serve
P. S. Homemade Kao Fu Recipe is here 👈
*Homemade salt & pepper seasoning :
( make and keep this in a jar and use it when you need it next time) :
2 tbsp salt
1 tbsp ground white pepper
1 tbsp ground Sichuan pepper
1 tbsp sugar
1 tsp natural mushroom seasoning
½ tsp five spice powder
2 tbsp chilli flakes
Seasoning for the kao fu (or tofu if using) :
½ tsp salt
½ tsp ground white pepper
½ tsp mushroom seasoning
½ tsp sugar
1 tsp light soy sauce
½ tsp vegan oyster sauce
1 tbsp sesame oil
1 tbsp wine
1 tbsp corn starch
Seasoning for the soup :
1 tsp salt
1 tsp ground white pepper
1 tsp mushroom seasoning
1 tsp sugar
1 tsp light soy sauce
1 tsp vegan oyster sauce
1 tsp Maggi liquid seasoning
2 tsp balsamic vinegar
1 tbsp sesame oil
1 tbsp wine
2-3 tsp dark soy sauce (to add colour)
Corn starch slurry : 2 tbsp corn starch mixed with 2 tbsp water, for thickening the soup
Method:
1 Soak the snow fungus in a bowl of warm water (about 40 - 50°C) for about half an hour (turning once or twice in between), then discard the water and rinse the fungus carefully. The white fungus should be puffed up and have turned a whiter shade. Using a sharp knife, trim and remove the dark yellow hard part on the centre underside of the fungus. Cut the rest of the fungus into long thin strips if possible or in small pieces.
2 Cover and soak the dried Shiitake mushrooms in warm water for 10 minutes until softened. Discard the water, wash and rinse the mushrooms thoroughly before soaking in 700ml fresh warm water (about 50°C ) for 2 hours or overnight in the fridge. After 2 hours, take out the mushrooms, squeeze dry and slice each crosswise then cut into thin strips. Pour out 500ml of the soaking water to add in the stock later.
3 Soak the vermicelli bean thread (glass noodles) in cold water until softened
( about 30 minutes), then cut into short sections - short enough to fit into a Chinese tablespoon so when drinking the soup later, the glass noodles wouldn’t be too long and dangle outside of the spoon too much.
4 Cut off the bottom part of the Enoki mushrooms, rinse the rest of the mushrooms well and pat dry with clean tea towel, cut into short sections.
5 Slice the kao fu crosswise then cut into thin strips, and marinate them with the seasoning for kao fu.
6 Wash and chop the coriander finely.
7 Fill a large pot with 500ml of the mushroom soaking water, then add 2000ml water, the ginger, wine, snow fungus, Shiitake mushrooms; cover, bring to the boil, and simmer over medium low heat for an hour.
8 Heat a frying pan over medium heat with 1 tbsp oil, add in the sectioned Enoki mushrooms. Gently sauté over medium high heat until golden, turn down to low heat, add in 1 tsp of the *homemade salt and pepper seasoning and toss evenly together before emptying into a bowl.
9 Wipe clean the pan, add 1 tbsp oil over medium heat, add in the kao fu strips, pan sear and turn over till all sides are golden, empty into a bowl.
10 After the stock been simmered for an hour, take out the gingers, add in the seasoning for the soup, stir well, then stir in the glass noodles, Enoki mushrooms and kao fu, stir everything together, cover and let it comes to a boil, then let it simmer over medium heat for a couple minutes.
11 Bring the soup back to a rolling boil, stir the corn starch slurry with a spoon until smooth before adding it in the soup to thicken into a desired consistency, stir around gently all the times to prevent it from sticking to the bottom of the pot.
12 Taste to adjust the seasoning before ladling into bowls, serve it with coriander and vinegar and watch everyone’s reactions!
P. S. Homemade Kao Fu Recipe is here 👈
美味養生素魚翅羹
材料：
雪耳 20g
乾香菇 20g
粉絲 50g
金針菇 200g + 1 小匙 *自製椒鹽調味料
自製烤麩 120（可用豆腐代替）
薑 3片
酒 2 大匙
1 小束香菜作裝飾
米醋或香醋佐餐用
P. S. 自製烤麩的連結在這兒 👈
*自製椒鹽調味粉 :
(餘下的調味料保存在瓶子裡，留作下次再需要時使用）：
鹽 2 大匙
白胡椒粉 1 大匙
花椒粉 1 大匙
糖 1 大匙
天然蘑菇調味料 1 小匙
五香粉 ½ 小匙
乾辣椒籽 2 大匙
烤麩（或豆腐，如果使用的話）的調味料：
鹽 ½ 小匙
白胡椒粉 ½ 小匙
蘑菇調味料 ½ 小匙
糖 ½ 小匙
生抽 ½ 小匙
純素蠔油 ½ 小匙
芝麻油 1 大匙
酒 1 大匙
玉米澱粉 1 大匙
湯的調味料：
鹽 1 小匙
白胡椒粉 1 小匙
蘑菇調味料 1 小匙
糖 1 小匙
生抽 1 小匙
純素蠔油 1 小匙
美極鮮醬油 1 小匙
香醋 2 小匙
芝麻油 1 大匙
酒 1 大匙
老抽（增加顏色) 2 - 3 小匙
玉米澱粉漿：
2 大匙玉米澱粉加 2 大匙水拌合匀，作為湯汁勾芡之用
做法 :
1 將雪耳放在一碗溫水（約 40 - 50°C）中浸泡約半小時（中間翻轉一至兩次），然後倒掉水並仔細沖洗乾淨。 泡好的雪耳應該會膨脹起來並且顏色變白。 用鋒利的小刀，切除中間深黃色較硬部分。 將其餘的雪耳盡可能切成細長條或小塊。
2 將乾香菇用溫水蓋著浸泡 10 分鐘至軟化。 倒掉水，把香菇沖洗乾淨，加進 700ml 新鮮溫水（約50°C）中浸泡 2 小時或置冰箱中讓其浸泡過夜。2 小時後，取出泡好的香菇，擠乾水分，然後切成細條。 倒出 500ml 的浸泡香菇水，稍後加入高湯中。
3 將粉絲用冷水泡軟（約 30 分鐘），然後切成小段，短到能裝進大湯匙，這樣喝湯時粉絲就不會長長地留在勺子外面。
4 金針菇切去底部，其餘部分沖洗乾淨，用乾淨的茶巾擦乾，切成短段。
5 將烤麩橫切薄片，再切成細條，與烤麩的調味料一起拌匀醃製。
6 將香菜洗淨並切碎。
7 大鍋中倒入 500ml 泡香菇的水，然後加入 2000ml 清水、薑片、2 大匙酒、雪耳、香菇絲，蓋上鍋蓋，煮沸，以中小火煮一小時。
8 以中火加熱煎鍋，下 1 大匙油，加入切段的金針菇。 中火輕輕炒至金黃，轉小火，加入 1 小匙 *自製椒鹽調味粉，拌炒均勻，然後倒入碗中。
9 將鍋子擦乾淨，中火加熱，下 1 大匙油，放入烤麩條，煎炒至每面金黃，盛入碗中。
10 高湯煮一小時後，取出薑片，加進湯的調味料，拌勻，然後加入粉絲、金針菇和烤麩條，再拌勻，蓋上鍋蓋，煮沸，然後用中火再煮幾分鐘。
11 把湯重新滾開，用湯匙攪拌玉米澱粉漿至光滑，然後加入湯中勾芡，期間輕輕攪拌，以免沾黏鍋底。
12 嚐嚐試味，舀入碗中，配香菜和醋，端上後看看大家的反應！
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