HEALTHY FAUX SHARK'S FIN

HEALTHY FAUX SHARK'S FIN

low carb|street food

YIELD: 4 servings

PREP TIME: 35 mins

COOK TIME: 15 mins

Ingredient / Recipe notes:

- An all-time street food favourite, but typically includes synthetic ingredients like MSG and corn starch.

- This recipe is made from a detoxifying and immune-supportive soup stock and a combination of other healing ingredients.

*For an even deeper flavour, soak dried shiitakes and kombu in 10 cups of water for 30mins or up to overnight and use this as the base for step 2.

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INGREDIENTS

• 250g no-added-hormone lean pork, cut into chunks 

• 8pc dry shiitake mushrooms, rinsed and soaked

• 2pc dry white cloud's ear, soaked and drained

• 2 Tbsp dry black cloud’s ear, soaked and drained 

• 1pc dry vermicelli, soaked and drained 

• 1pc 6”x2" kombu

PORK MARINADE

• 1 tsp organic canola oil

• 1/8 tsp Himalayan pink salt

• ½ tsp tamari (or organic soy sauce)

• 1 tsp arrowroot starch 

• dash of white pepper

SLURRY

• 23g water chestnut starch 

• ¼ cup filtered water

STOCK SEASONING

• 1 Tbsp tamari (or organic soy sauce)

• ¼ tsp Himalayan pink salt

• ½ Tbsp chemical-free dark soy sauce 

TOPPINGS

• organic pomegranate vinegar with the ‘mother’ (or apple cider vinegar with the ‘mother’)  

• toasted sesame oil

• ground white pepper

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DIRECTIONS

1. Combine pork with all marinade ingredients, mix well and let marinate for 15 minutes.

2. *Combine kombu, shiitakes and pork with 8 cups of water and 2 cups of shiitake soaking liquid in a pot, slowly bring to boil. Remove kombu and reserve just before it comes to a boil. Reduce heat to simmer, return the reserved kombu. Simmer for 20 mins or until it reaches full flavour.

3. Drain kombu, pork and mushrooms, reserve. Set aside.

4. Add stock seasoning to reserved stock. Set aside.

5. Remove stems from reserved shiitakes, then julienne cooked mushrooms, set aside. (Stems can be kept in the freezer for future use)

6. Julienne white cloud's ear, black cloud’s ear, reserved kombu. Set aside.

7. Use scissors to cut vermicelli into 4. 

8. Shred pork. Set aside.

9. Heat up a pot on medium-high heat, combine reserved stock, vermicelli noodles, pork, both cloud’s ear mushrooms, shiitake, and kombu and let come to a boil.

10. Mix ingredients for slurry.

11. Turn down to simmer and stir in a well-mixed slurry, making sure there are no clumps. Let simmer with bubbles for a minute or two, or until the soup has reached desired thickness.

12. Serve with topping ingredients.

13. Enjoy!