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Oyster Soup
Rate this recipeA piping hot bowl of soup with super creamy oysters, plus beaten egg, sweetcorn and carrot to make it even more tempting.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
8
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Oysters
150 g
Carrots
1 piece
Sweet corn
1 cob
Wood ear mushrooms
2 piece
Shallots
5 piece
Egg
1 piece
Tapioca starch
2 tablespoon
White rice wine
1 tablespoon
Implementation Steps
01
Peel and finely chop the shallots, then fry them in a pan until golden and fragrant and set aside in a separate bowl.
02
Pour off some of the oil from the pan. Dice the carrots, stir-fry briefly, then tip into a separate bowl. Then add a little more oil to the pan and briefly stir-fry the oysters until they firm up and release their liquid, then pour in some white rice wine. The rice wine helps remove the fishy smell of the oysters.
03
Put another pot on the stove with about 1 l of water and bring to the boil. Add the carrots and finely shredded wood ear mushrooms. Cook for about 2 – 3 minutes until tender. Crack the eggs into a bowl and beat well. Then slowly pour the eggs into the soup, stirring with chopsticks so they don't clump.
04
Add the stir-fried oysters and corn kernels. Season to taste. Boil for about 1 minute so the oysters cook through.
05
Pour the tapioca starch (or cornstarch) mixture into the pot while the soup is gently boiling. Stir until it thickens.
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Oyster Soup