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

Ingredients

  • 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

Method

1

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

2

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.

3

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

4

Season with salt and white pepper.

5

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

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