Shark fin squash soup

This shark fin squash soup is a vegetarian soup.

The shark fin squash is a relative of the winter melon. Why is it called the shark fin squash? How is it related to the shark?

When cooked, the flesh flakes into thin shreds that look like shark fin. The squash contains loads of vitamins and minerals as well as dietary fiber. It is low in calories and has detoxifying effect. I heard 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 350 F for about 30 minutes. Do prick the squash skin to allow the heat to penetrate
4. Using a fork, remove the flesh. It should flake into thin strands and look like shark fins
5. Wash and julienne the chinese mushrooms, bamboo shoot and celery
6. Place the chinese mushrooms, bamboo shoots and celery to water
7. Bring to a boil and simmer for 30 minutes
8. When the vegetables are cooked, add the shark fin squash
9. Add seasoning to taste
10. Thicken the soup
11. Stir in the egg

There is a crab meat version at Lily Ng's blog.

Want to use this recipe on your blog or online journal? Go ahead but do include the text below. Highlight, copy and paste.
Recipe source: <a href="http://www.homemade-chinese-soups.com/shark-fin-squash-soup.html">Shark fin squash soup</a>

Search for other soup recipes