Step 1

Rehydrate Dried Mushrooms and Vermicelli: Rinse dried shiitake mushrooms & wood ear mushrooms under tap water to remove any dirt or residue. In a 500ml measuring cup, rehydrate dried shiitake mushrooms with 2 cups (500ml) 120°F warm water.In 2 separate bowls, rehydrate dried wood ear mushrooms and vermicelli with 2 cups (500ml) warm water in each bowl. Soak them for 30 to 60 minutes until softened.

Step 2

Prepare Other Ingredients: To save time, prepare other ingredients while the dried ingredients are rehydrating.Shiitake Mushrooms: Once shiitake mushrooms are rehydrated and softened, squeeze all liquid out of the mushrooms, remove stems, then slice them thinly. Save the shiitake mushroom liquid, we'll use it as stock later in the recipe.Wood Ear Mushrooms: Roughly chop the wood ear mushrooms.Vermicelli: Cut rehydrated vermicelli to 4' - 6' long.

Step 3

Optional - Brown Pork Shoulder: Heat up Instant Pot by using “Sauté More” function. Wait until it says 'HOT' on the screen (~8 mins). Pat dry pork shoulder, then lightly season one side of pork with salt and ground black pepper. Add 1 tbsp (15ml) peanut oil or vegetable oil in Instant Pot. Make sure the oil is coating the whole bottom of the pot. Carefully place the seasoned side of pork in Instant Pot. Lightly season the other side of pork with salt and ground black pepper. Brown one side of pork for 5 minutes before flipping over, then brown the other side for another 5 minutes. You don't need to constantly flip the meat. Set aside the browned pork in a large container.

Step 4

Deglaze Instant Pot: Pour 1 tbsp (15ml) Shaoxing wine and 1 cup (250ml) shiitake mushroom stock in Instant Pot, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Amy + Jacky's Notes: If you skipped Step 3, add Shaoxing wine with other ingredients in the next step.

Step 5

Pressure Cook Imitation Shark Fin Soup: Press 'Cancel' button to turn off Instant Pot. Add browned pork in Instant Pot. Add in sliced rehydrated shiitake mushrooms, sliced ginger, minced garlic, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) regular soy sauce, 2 tsp (10ml) dark soy sauce, 1 tsp (5ml) roasted sesame oil, ½ tsp (4g) fine salt, 5g rock sugar or granulated sugar, and ⅛ tsp (0.4g) ground white pepper. Add in remaining shiitake mushroom stock and 4 cups (1L) unsalted chicken stock.Close lid and turn the Venting Knob to Sealing position. Pressure Cook at High Pressure for 18 minutes, then Natural Release for 15 minutes. Release the remaining pressure by turning the Venting Knob to Venting position. When Floating Valve drops, open the lid carefully.

Step 6

Shred Pork and Add Ingredients: Place pork in a large bowl. Discard ginger slices. Add bamboo shoots, wood ear mushrooms, and vermicelli to the soup. Bring the soup back to a boil using 'Saute High' function. Allow the soup to boil for 1 to 2 minutes. While you're waiting for the soup to boil, shred the pork with two forks.Amy + Jacky's Vermicelli Tips: If you're planning to boil the soup for longer, add the vermicelli later so they don't lose their bounciness and get too soft.

Step 7

Thicken Soup: In a mixing bowl, combine 5 tbsp (45g) cornstarch with ~⅓ cup (93ml) cold water. Stir thoroughly. When the soup is simmering, mix the cornstarch mixture into the soup one-third at a time until desired thickness.

Step 8

Add Egg, Season, and Serve Imitation Shark Fin Soup: Slowly add 1 large beaten egg to the soup while stirring with a continuous circular motion. Add shredded pork back in the soup. Taste and adjust the seasoning with more salt, and ground white pepper if needed. To serve, drizzle extra roasted sesame oil on top if you like. And serve Imitation Shark Fin Soup with Chinese red vinegar on the side. Enjoy~