RCI-ND.004.0022.001
Oyster Soup with Vermicelli
Oyster Soup with Vermicelli from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- of oysters1 poundshucked
- 2 cloves
- 2 tablespoons
- a few fresh basil leaves1 unit
- vermicelli cooked (rice or Wheat)¼ pound
- Sauce A: ½ tablespoon cooking wine or sherry1 unit¼ teaspoon salt
- Sauce B: 2 tablespoons cooking wine or sherry1 unit4 cups stock or water,
Method
1
Rinse the shucked oysters under cold water and pat dry with paper towels to remove excess moisture and any shell fragments.
2
Cook the vermicelli according to package directions until tender, then drain and set aside.
3
In a small bowl, combine the crushed garlic, ½ tablespoon cooking wine or sherry, and ¼ teaspoon salt to prepare Sauce A. Set aside.
4
In a pot, bring 4 cups of stock or water and 2 tablespoons cooking wine or sherry (Sauce B) to a boil over medium-high heat.
5 minutes
5
Stir the Sauce A mixture into the boiling broth and add the oysters, cooking until they just begin to curl at the edges, about 2–3 minutes.
3 minutes
6
Add the soy sauce and stir gently to distribute the flavor evenly throughout the soup.
1 minutes
7
Place the cooked vermicelli into serving bowls and ladle the oyster broth over the noodles.
2 minutes
8
Tear the fresh basil leaves by hand and sprinkle over each bowl as garnish before serving immediately.