Fake Shark Fin Soup

I am not sure if it is because of the New Year or if it’s because I haven’t gone back to my home town for a long while but I have been craving some real Chinese food. I have always loved Hong Kong street food. You can find different kinds of skewers, buttered corn in a cup, deep fried five spice whole chicken wings, bubble tea, or even calamari in a bag. Sometimes you can eat a full meal by just eating off the street. The soup that I made today is usually seen at street food stalls and nowadays you even see it at Chinese restaurants. It is a recipe converted from shark fin soup that is cheap so everybody can afford it. I added turkey meat instead of chicken meat since I still have turkey left over from Thanksgiving.


Ingredients
*5 cups chicken broth
*3/4 lbs chicken
*8 Shitaki mushroom, sliced
*8 dried black fungus, soaked, sliced
*2 small vermicelli or bean thread noodles, soaked
*1 tbsp soy sauce
*2 tsp sesame oil
*1 egg blended
*2 tbsp water chestnut flour or corn starch
1 tbsp water

Directions
1) Cook the chicken until done (steam or boil it). Once it is cool down, shred the chicken by hand. Marinade mushrooms with some soy sauce, sugar and sesame oil for 15 minutes, and slice it. Noodles drain well and cut into 15 cm long.

2) Bring chicken broth to boil. Add the mushroom and fungus and cook for 20 minutes. Add the chicken and cook for another 10 minutes. Turn the heat off. Add the noodles. Add the soy sauce and sesame oil to taste. Add the egg and stir it in same direction. Chestnut flour or corn starch mixes with the water and add into the soup until the soup is thicken. Serve hot