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Shark Fin Soup Recipe
|Dried shark fins||3⁄4 Pound|
|Sliced ginger||2 Tablespoon|
|Sliced scallions||1⁄4 Cup (4 tbs)|
|Chicken broth||3 Quart|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon (Accent Seasoning)|
|Crab meat||1⁄2 Pound|
Calories 119 Calories from Fat 32
% Daily Value*
Total Fat 4 g5.6%
Saturated Fat 0.62 g3.1%
Trans Fat 0 g
Cholesterol 24 mg8%
Sodium 865 mg36%
Total Carbohydrates 5 g1.7%
Dietary Fiber 0.26 g1%
Sugars 1.4 g
Protein 15 g29.5%
Vitamin A 3.8% Vitamin C 6.3%
Calcium 2% Iron 3.2%
*Based on a 2000 Calorie diet
Drain, cover with fresh water, and boil 3 hours.
Drain, add fresh water, and boil again for 3 hours.
Drain and let dry.
Heat the oil in a saucepan; saute the ginger and sirlions for 3 minutes.
Add the sherry, 1 quart chicken broth, and the sharks' fins.
Cook over high heat 10 minutes.
Drain, if any liquid remains, but most of it should have been absorbed.
Add the remaining broth; bring to a boil.
Mix together the cornstarch, water, soy sauce, and Ac'cent.
Stir into the soup, then add the crab meat.