Mock Shark’s Fin Ramen

Ready-to-cook Mock Shark's Fin 250g S$8.50

After having the delicious Mini Pot Vegetarian Shark’s Fin at Eight Treasures Vegetarian Restaurant in Singapore Chinatown, it strikes a chord - that Shark’s Fin itself is bland and it needs other ingredients and good tasty broth to enhance its soft gelatinous texture. Therefore, why kill Sharks for their fin, after all preparing Shark’s Fin is so labour intensive, so go for the mock Shark’s Fin which has its texture.

So, I bought 250g ready-to-cook Mock Shark’s Fin @ S$8.50 and decide to cook this noodle. However, a lazy person like me, who won’t spend time making good tasty broth, I used granulated mushroom bouillon and light soy sauce for the soup based, which of course lack the natural sweetness of good broth you would find in a good restaurant.

The mock shark’s fin itself is tasteless, I tried to cut short the progress by adding Vegetarian Oyster sauce, light sauce to it and steamed for 10 minutes. The amount of Vegetarian Oyster sauce should have been reduced, as it gives the mock shark’s fin a not so natural colour. The process should be changed to simmer instead. Since this should be a simple bowl of Shark’s Fin noodle and I decided to arrange the main ingredient - mock shark fin on top of the noodle.

Preparation: 10 mins, Cooking time: 30 mins

Ingredients (serves 2)

 2 Japanese Ramen, cooked

Mock Sharks’ Fin

 100g mock sharks’ fin

 2 – 3 teaspoons vegetarian oyster sauce

 2 teaspoons light soy sauce

 pepper to taste

 100ml water or vegetable stock

 2 teaspoons corn starch

Broth

 600ml water or vegetable stock

 2 chinese dried mushroom, soaked and sliced

 2/3 teaspoon granulated mushroom bouillon

 ¼ teaspoon salt

 1 teaspoon light soy sauce

 ¼ teaspoon shallot/olive oil

Garnish

 some freshly spring onion or coriander leaves

Method

1. Combine all the mock Shark’s Fin ingredients in a bowl and steamed for 10 minutes and set aside.

2. Meanwhile, place the mushroom and water/vegetable stock in a pot and bring to a boil. Season to taste with granulated mushroom bouillon, salt, light soy sauce, oil and pepper. Set aside.

3. Arrange the cooked ramen in each individual bowl and top with the mushroom. Ladle the soup into each individual serving bowls.

4. Place the mock shark’s fin on top, garnish with spring onion or coriander and serves immediately.