Mock Shark Fin Soup
By Melissa's Corporate Chefs


6 cups Soup Stock 
1/4 teaspoon Salt 
2 slices Ginger Root 
1 teaspoon Soy Sauce 
1/2 teaspoon Sugar 
1/2 teaspoon Sesame Oil 
2 oz. Bean Thread Noodles ,soaked 
1/4 cup Mushroom Sauce 
1/4 cup bamboo shoots - finely shredded 
5 Dried Black Mushrooms ,soaked and shredded 
2 tablespoons organic green onions ,finely shredded 
2 tablespoons cornstarch paste - (1 part cornstarch dissolved in 2 parts water) 
1 dash White Pepper 
8 sprigs cilantro 


Bring soup stock to a boil; add the salt and ginger, and cook over medium heat for 1-2 minutes. 

Discard ginger and add the soy sauce, sugar, and sesame oil. 

Drain the bean thread noodles and add to the stock, along with the remaining vegetables. 

Boil over medium-high heat for 2 minutes. 

Thicken with cornstarch solution. 

Sprinkle with white pepper and garnish with cilantro to serve. 


Have extra soup stock on hand because the bean thread noodles soak up the liquid.