Shark fin squash soup

This shark fin squash soup is a vegetarian soup, a chinese spaghetti squash recipe.

The shark fin squash is a relative of the winter melon. See the picture below for the resemblance.

So why is it called the shark fin squash? How is it related to the shark?

You see, when it is cooked, the flesh flakes into thin shreds that look like shark fin. Inother places, it is known as the spaghetti squash and the shreds has been described as spaghetti or noodle.

The squash contains loads of vitamins and minerals as well as dietary fiber. It is low in calories and has a detoxifying effect. I have heard that it is quite easy to grow in a garden.

Ingredients
500g shark fin squash
50g bamboo shoot
30g celery
8 chinese mushrooms
1 egg, beaten
1 litre water
1 tbsp cornstarch mixture

Seasonings
Salt and sugar
Sesame seed oil
Pepper

Directions

1. Wash and cut the shark fin squash cross-wise. Remove seeds and pulp
2. Steam till cooked. Approximately 30-45 minutes
3. Alternatively, bake in a pre-heated oven at 350F for about 30 minutes.
4. Using a fork, remove the flesh. It should flake into thin strands and look like shark fins or noodles
5. Wash and julienne the chinese mushrooms, bamboo shoot and celery
6. Place the chinese mushrooms, bamboo shoots and celery into the water in a soup pot
7. Bring to a boil and simmer for 30 minutes
8. When the vegetables are cooked, add the shark fin squash
9. Cook everything for a further 15-20 minutes
10. Add the seasoning to taste
11. Thicken the soup
12. Stir in the egg

Recipe link: Shark fin squash soup recipe

You can make the soup more flavourful by using a vegetable stock. This is a vegetarian recipe, there is a crab meat version at Lily Ng's blog.

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