Imitation Shark Fin Soup from @veganseafoodie 

Shark Fin Substitute Options:

• Korean glass noodles (broken into 4 inch strips)
• White fungus (blanched then sliced)
• Store bought agar strips

For the soup:

• 4 cups water
• 2 packets Immune Broth 
• 4-5 dried shiitake mushrooms
• 1/2 cup shredded dried wakame shreds
• 1/4 cup imitation shark of choice 
• 1 Tbsp dried wood ear
• 1 Tbsp soy sauce
• 1 Tbsp Shaoxing wine
• 1/2 Tbsp dark soy sauce
• 1 tsp salt
• 1/2 tsp white pepper
• 2 Tbsp corn starch 
• 1 package silken tofu 

To serve:

• Chinese black vinegar
• Sesame oil

Method:

1. Hydrate the shiitake, wood ear, and glass noodles room temperature water until soft. 
2. Bring the water, shiitake, and seaweed to a boil in a large soup pot and let simmer on low for 15-20 minutes. Remove the shiitake mushrooms and thinly slice them. (Optional: remove the seaweed.)
3. Increase the flame to medium heat and add the sliced shiitake, wood ear, shark fin substitute, shaoxing wine, and soy sauce and boil for another 2-3 minutes. 
4. Add salt, white pepper, dark soy sauce, and cornstarch (mix with a bit of water first to make thickening easier). 
5. Remove from heat then carefully drop the silken tofu block into the soup and stir gently to break it up. 
6. Serve with a dash of Chinese black vinegar and sesame oil.