Tang hoon is a type of noodle that is very suitable to be used as a vegetarian replacement for shark fin. You must soak tang hoon(glass noodle) in room temperature until it become soft before using it. For some natural sweetness I use corn and carrots to make the stock.
This soup taste good with a dash of Chinese Dark Vinegar.
Ingredients
Water, 3 bowls
Corn, ½ cup
Carrot, 1 pc, cut into small cubes
Vegetarian Oyster sauce (optional), 1 tablespoon
Egg (optional), 1 pc
Light Soya Sauce, 2 tablespoons
Dark soya sauce, ½ teaspoons
Chinese Cooking Wine (Shao Shing Chiew) (optional), 1 tablespoon
Black vinegar, 1 tablespoon
Pepper, ½ teaspoon
Salt to taste
Tang Hoon (Glass Noodle), 1 small bunch, soaks in room temperature water to soften.
Corn flour and water mixture
Put water in a pot and bring to a boil. Add corn and carrot. Let it boil for around 15 minutes. Put in the vegetarian oyster sauce, light soya sauce, dark soya sauce, Chinese cooking wine, black vinegar, salt to taste and tang hoon. Thicken the soup with the corn flour and water mixture. Beat the egg slightly and pour into the soup while stirring it to create strands of cooked egg.
Garnish with spring onions and serve. Taste good if eaten with a little Chinese Black vinegar.
Related Post : http://veganformation.blogspot.com/2009/02/vegetarian-emperor-shark-fin-soup-with.html
