Faux fin soup (Woon jai chi) from The Vibrant Hong Kong Table: 88 Iconic Vegan Recipes from Dim Sum to Sweet Buns (page 243) by Christine Wong

  • bay leaves
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  • toasted sesame oil
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  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    The book's "Clear stock" and "Mushroom powder" called for in this recipe can be made in advance. Can substitute salt for kelp granules, green radishes for daikon radishes, dried wakame for kombu, unsalted whole cashews for Chinese almonds, rock sugar or cane sugar for longan fruits, dried black fungus for wood ear mushrooms, and the book's "Superior soup stock" for "Clear stock."

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy wonton parcels

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Clear stock" and "Mushroom powder" called for in this recipe can be made in advance. Can substitute salt for kelp granules, green radishes for daikon radishes, dried wakame for kombu, unsalted whole cashews for Chinese almonds, rock sugar or cane sugar for longan fruits, dried black fungus for wood ear mushrooms, and the book's "Superior soup stock" for "Clear stock."

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