Comforting Asian

Celebration soup

Name: Hetty Lui McKinnon's celebration soup recipe
Yield: 4
Cuisine: /asian
Ingredients: 20.00 ml roasted sesame oil, plus extra for topping; 2.5 cm piece of ginger, peeled and grated; 1 garlic clove, grated; 1.5 litres vegetable stock; 5 dried shiitake mushrooms (about 30 g), soaked in 250 ml (1 cup) boiling water for 20–30 minutes; 20.00 ml Shaoxing rice wine; 20.00 ml soy sauce or tamari; 40.00 ml corn flour mixed with 80 ml (1/3 cup) water; Sea salt and white pepper; 60 g mung bean vermicelli, soaked in warm water for 5–10 minutes; 100 g kelp noodles; 1 egg, beaten; 2 green onions (shallots), finely sliced, or handful of coriander leaves; Black vinegar, for topping (optional)

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by Hetty Lui McKinnon

Hetty Lui McKinnon, Chef

Oct 19, 2022

"This soup is inspired by imitation shark fin soup, a dish that was synonymous with childhood celebrations, a signature of wedding banquets, birthdays and Lunar New Year feasts. An ancient dish that originated during the Song dynasty, shark fin soup was served to the elite classes and aristocracy, a decadent banquet dish heralding aflluence and status. Shark fin is a cruel delicacy though and, while the barbaric acquisition of shark fin has not been outlawed globally, many families and restaurants have long adopted shark fin–less versions of this soup. Imitation shark fin soup is even a popular street food in Hong Kong and Malaysia. For my version, kelp noodles, the semi-transparent noodles made from the jelly-like extract left after steaming edible kelp, team with mung bean vermicelli to provide the robust gelatinous texture that is signature to this soup. I enjoy this soup as a starter or with a bowl of rice." Recipes from Tenderheart by Hetty Lui McKinnon, published by Plum, RRP $59.99, photography by Hetty Lui McKinnon.

1 tablespoon roasted sesame oil, plus extra for topping
2.5 cm piece of ginger, peeled and grated
1 garlic clove, grated
1.5 litres vegetable stock
5 dried shiitake mushrooms (about 30 g), soaked in 250 ml (1 cup) boiling water for 20–30 minutes
1 tablespoon Shaoxing rice wine
1 tablespoon soy sauce or tamari
2 tablespoons corn flour mixed with 80 ml (1/3 cup) water
Sea salt and white pepper
60 g mung bean vermicelli, soaked in warm water for 5–10 minutes
100 g kelp noodles
1 egg, beaten
2 green onions (shallots), finely sliced, or handful of coriander leaves
Black vinegar, for topping (optional)

Method

1.

Heat a large saucepan over medium–high heat. Add the sesame oil, ginger and garlic and stir for 30–60 seconds, until fragrant. Add the vegetable stock and bring to the boil.
2.

Remove the shiitake mushrooms from their soaking water and squeeze out any excess liquid. Pour the soaking water through a fine sieve (to remove any grit) into the stock. Finely slice the mushrooms and add them to the soup, along with the Shaoxing rice wine and soy sauce or tamari. Cover and simmer over low heat for 10 minutes.
3.

Stir the cornflour so it’s well combined with the water and pour it into the soup. Increase the heat to medium and stir until the soup is thickened. Taste and season with sea salt, if needed, along with about 1/4 teaspoon of white pepper. Drain the mung bean vermicelli and add to the soup, along with the kelp noodles. Cook for about 2 minutes, until the vermicelli is translucent. Slowly pour the egg into the soup and allow it to set for 15–30 seconds before stirring gently to disperse.
4.

Ladle the soup into four bowls and top each with the green onion or coriander leaves, a few drops of sesame oil and black vinegar, if desired.