Chinese Oyster Soup

This is a deliciously clear broth that highlights how little oysters need in terms of culinary embellishment, and as a bonus it takes less than half an hour from shucking the first oyster to dipping your spoon in the end result.

  • Prep Time20 min
  • Cook Time7 min
  • Total Time27 min
  • Serving Size2
  • Course
    • Starter
  • Cooking Method
    • Pan


  • 12 oysters, shucked
  • 500ml water
  • 1 small piece of ginger, sliced
  • 1tbsp rice wine
  • 3tbsp spring onions, chopped
  • Sea salt and fresh ground white pepper
  • Sesame oil



Add the water to a medium pot and bring to a boil.


Add the oysters and five slices of ginger and simmer for 2-3 minutes so the oysters are just cooked – cook them too long and they will become rubbery.


Add the rice wine and spring onions and turn off the heat.


Season with salt and white pepper.


Serve in warm soup bowls, adding a few drops of sesame oil and a little chopped ginger.

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