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Preparation
1 hour
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Difficulty
Medium
Ingredients for Taiwanese Oyster Soup Noodles Serves 3
Oyster meat 300 gr Misua noodles 130 gr (noodles made from Chinese wheat flour) Sweet potato starch 2 tablespoons Soy sauce 1 teaspoon Cilantro a little Dried squid 1 piece Garlic 10 gr Dried bonito flakes 50 gr (Katsuobushi) Ginger 20 gr Ground white pepper with cilantro 1 tablespoon Rice wine 1 tablespoon Chicken broth 1.5 liters Rice vinegar 1 tablespoon Water 1.5 liters Dark soy sauce 1 tablespoon Cornstarch mixed with 1/2 cup of water 4 tablespoons (adjust to desired thickness)
How to choose fresh ingredients
How to choose fresh oysters
For whole oysters
- You should choose oysters that are medium-sized or small, round in shape, short in length, with a bulging and protruding shell; avoid flat oysters, as they usually have very small meat.
- Avoid choosing large oysters as they are often difficult to assess by appearance alone, and you have to wait until you open the shell to know if they are good or not.
- Select oysters with a pointed shell and tightly closed shells, as this indicates that the oysters are still alive and fresh.
- Hold the oyster and shake it gently; if it feels heavy, firm, and not hollow, these are plump, meaty oysters.
- You can lightly tap the oyster on the ground; if you hear a soft sound or no sound, it indicates a fat oyster, but this method should only be used for small oysters!
For shucked oysters
- Choose oysters where the meat still clings tightly and fills the shell when opened, and contains a lot of seawater. Avoid buying oysters that open easily because it means the oyster is dead, and the meat will not be good.
- The oyster meat should look fresh, juicy, and have the characteristic smell of the sea.
- Avoid choosing oysters with roe, as the meat will be bitter and not tasty. Do not choose oysters with a foul or rotten smell, or unusual colors, as these are dead oysters.
How to choose other ingredients
- Ingredients like soy sauce, misua noodles, and dried tuna can be purchased at local Chinese stores or supermarkets that sell Chinese food!
- You can buy ready-made canned chicken broth at supermarkets or buy chicken bones to simmer for 4 – 5 hours, then store the broth in a container in the fridge for later use!
-800x450-2.jpg "Simple and Delicious Taiwanese Oyster Noodle Soup Recipe That's All the Rage 2")
How to make Taiwanese Oyster Noodle Soup
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Prepare the ingredients
Soak the dried squid in warm water for about 15 minutes until it softens.
Peel and clean the garlic. Peel and clean the ginger, then slice it thinly.
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Cook the broth
Place a pot on the stove, add 1.5 liters of filtered water, 1.5 liters of chicken broth, the soaked dried squid, sliced ginger, and peeled garlic cloves.
Bring the broth to a boil, then reduce the heat and simmer for 30 minutes to extract the sweetness.
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Cleaning Oysters
You can buy pre-prepared oyster meat or purchase whole oysters to clean and separate the meat yourself.
For whole oysters: Soak the oysters in clean water for about 2 hours, then use a brush to scrub the oyster shells under running water to remove dirt.
Next, use a large pair of scissors to cut about 1cm close to the edge of the oyster, then use the tip of the scissors to press down firmly on the top edge of the shell to separate the top shell.
At this point, you only need to gently use a knife to take out the oyster meat.
For pre-prepared oyster meat: Rinse the oysters with diluted salt water or white wine to eliminate the fishy smell, then rinse gently with clean water.
After cleaning, place the oysters in a bowl, add 2 tablespoons of potato starch, and toss to coat the oysters evenly.
Bring a pot of water to a boil, add a few slices of ginger and 1 tablespoon of rice vinegar, quickly add the oyster meat and blanch for about 1 minute, then remove and place in a bowl of ice water for about 10 minutes to firm up the oyster meat.
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Cook Noodles
After simmering the broth for 30 minutes, add the dried shredded tuna and 1 tablespoon of the mixture of white pepper and coriander to the pot.
Cook for another 5 minutes, then turn off the heat, pour the broth through a strainer, discard the solids, and keep the liquid.
Return the strained broth to the pot on the stove, then add 1 tablespoon of rice wine, 1 tablespoon of light soy sauce, 1/3 cup of fried shallots, and 1 teaspoon of dark soy sauce.
Stir well to combine the seasonings.
Add the misua noodles to the broth, cook over medium heat until the noodles are soft, then continue to add 4 tablespoons of cornstarch mixed with 1/2 cup of water to thicken the broth.
Use scissors to cut the noodles into bite-sized pieces, then scoop the noodles into a bowl, add the blanched oysters on top with some coriander for garnish and a sprinkle of pepper to finish.
Note: You can adjust the amount of cornstarch added to the pot to achieve the desired thickness!
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Final Product
The Taiwanese oyster soup noodles dish is unique and appealing with its thick, flavorful sauce, sweet and savory, combined with fresh and rich oysters, which will surely satisfy you!
Information about Taiwanese oyster noodle soup
“Oyster mee sua” – oyster noodle soup is an ancient dish in Taiwan, often sold from street carts.
The dish is made with Chinese misua noodles in a thick broth consisting of oysters, pork intestines, and garnished with cilantro.
Recently, oyster noodle soup has become extremely popular among Vietnamese youth and has become quite “hot” in the community.
See more
Above is a detailed guide on how to cook Taiwanese oyster noodle soup that is extremely delicious and authentic. Let’s make this dish to treat everyone, wish you success!
*Refer to images, recipes, and information from themeatmen.sg
