Imperial Squid Plant-Based Shark Fin Soup
In Taiwan's night markets, the soup stalls always have a line. That hot, silky squid geng is the kind of thing you stop walking for the moment you smell it. We brought that feeling home.
Our Imperial Squid Plant-Based Shark Fin Soup starts with a double broth base of beef bone and bonito, layered with Japanese kombu soy sauce, oyster sauce, and fried shallots. The broth is clear and savory, light enough to drink straight from the bowl, with that clean, satisfying flavor that just hits right.
And yes, there's squid paste in here: chewy, springy pieces with real bite. Paired with plant-based shark fin substitute for that signature silky, slightly thickened geng texture, plus enoki mushrooms, bamboo shoots, and black fungus for layers of texture. A touch of black vinegar ties it all together with a bright, clean finish.
One sip, and you're back at the night market.
※ Photos are for serving suggestions. Please refer to package label for actual contents and serving size.
Cooking Instructions (click to expand)
This product comes as a frozen ready-to-heat thick soup. For the best texture and flavor, we recommend using a hot water bath or stovetop heating.
Microwave heating is not recommended, as it may cause uneven heating and affect the soup’s silky texture and the bite of the squid paste.
1️⃣ Hot water bath (easiest method)
- Keep the soup in its sealed inner pouch.
- Place the pouch into a pot of gently boiling water. Make sure the water fully covers the pouch.
- Heat for about 8–12 minutes, depending on the frozen state and thickness.
- Carefully remove the pouch, cut it open, and pour into a bowl.
- Add black vinegar, white pepper, or cilantro to taste, then enjoy hot.
2️⃣ Stovetop (best for flavor control)
- Thaw the soup, then pour it into a pot.
- Heat over medium-low heat, stirring gently to prevent sticking at the bottom.
- Warm until the soup is fully heated through and lightly bubbling.
- If the soup feels too thick, add a small amount of hot water to adjust the consistency.
3️⃣ Electric cooker / rice cooker
- Use the hot water bath method: place the sealed inner pouch into the inner pot and add enough water to cover the pouch.
- Add about 1 cup of water to the outer pot and start heating.
- Once it switches to “warm,” check that the soup is fully heated through before carefully removing and opening the pouch.
※ Heating time may vary depending on cookware, heat level, and frozen state. Please make sure the soup is fully heated before serving.
Tips & Notes (click to expand)
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Black vinegar is highly recommended: Add a splash right before serving for that classic Taiwanese night market flavor.
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White pepper makes it even better: A little white pepper brings out the warm, savory aroma of the soup.
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Turn it into a full meal: Add rice, rice noodles, udon, or thin noodles for an easy and satisfying bowl.
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Upgrade with extras: Add leafy greens, egg ribbons, tofu, or extra bamboo shoots for more texture.
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Adjust the thickness: If you prefer a lighter soup, add a little hot water after heating. For a thicker texture, simmer gently for another 1–2 minutes.
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Storage: Keep frozen. Do not refreeze after thawing. Once opened, consume as soon as possible.
※ This product contains seafood ingredients. Please check the ingredient label if you are allergic to squid, fish, shellfish, or related seafood products.
