Shark’s Fin Melon Soup


I love Shark’s fin melon soup- healthy, delicious and the best thing of all, no sharks were harmed during the making of it! I grew up eating this, and the other shark’s fin melon soup recipes I find online are of the clear, ‘cucumber’ boiled type of soups.. so this is probably something different 🙂

Cucurbita Ficifolia, also known as Shark’s fin melon, is named as such as the pulp resembles strands of Shark’s fin. It is known to help lower blood sugar levels too.

Made this when I had a terrible craving for it (which was pretty weird cos I’ve never ever had a craving for it before), and when you’re studying overseas where not all cravings can be satisfied easily, you’ll just have to cook it yourself. I don’t have exact measurements of the ingredients for this recipe though, but thats the great thing about cooking- most of the time you don’t have to measure exactly, you have the room to add or reduce whatever you like/dont according to your taste.  (Can’t say that for baking though, I still find the need to follow most measurements so that the texture is correct!)

Shark’s Fin Melon Soup:
A recipe from home


1 Shark’s fin melon
3/4 to 1 pot chicken stock (estimated amount, it doesnt matter if you have too much stock, you can always boil it down)
Dried chinese mushrooms
Chicken pieces
2-3 eggs
Potato starch/cornflour
Soy Sauce
Shaoxing Wine
Sesame Oil
Potato starch/Cornstarch, dissolved in water

1. Soak mushrooms in hot water and leave it until it is soft. Drain and squeeze the water out.
To speed up the process, cover the bowl.

2. Cut the melon into smaller pieces. Remove the skin and seeds.

3. Add melon pieces into chicken stock and boil till cooked/soft.
To save time, you can use chicken stock cubes or packet chicken stock. What we do at home is to usually boil the chicken bones. Of course, you can choose to use any type of stock.

While the melon pieces are cooking,

4. Marinate chicken pieces with sesame oil, pepper, soy sauce and Shaoxing wine (also known as Hua Diao Jiu/花雕酒). Set aside.

5. After mushrooms have been soft and all moisture has been squeezed out, slice them up.

6. Shred the crabsticks.

7. When melon is soft and cooked, use a fork to shred the melon into its strands. When done, throw in chicken pieces, mushrooms and shredded crabsticks, boiling till cooked.

8. Mix cornstarch/potato starch with water. Add into soup slowly, stirring it while you do that, otherwise blobs of thicken flour will form. This thickens the soup.

9. Beat the eggs.

10. Let the soup come to a boil and switch off the heat. Slowly pour in the beaten eggs and stir at the same time.

10. Garnish with pepper, vinegar, coriander and whatever you fancy, and enjoy!

P.S. I refuse to call this Fake Shark’s Fin soup.. I’m a believer that if you can’t/are convicted not to eat something, then you shouldn’t even be thinking about eating that.

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