Oyster Soup with Vermicelli
Oyster Soup with Vermicelli Recipe from Taiwan - Garlic, Basil, Sherry
Introduction
Oyster Soup with Vermicelli is a delicious and comforting dish that combines the briny flavor of oysters with the delicate texture of vermicelli noodles. This recipe is perfect for a cozy night in or a special occasion.
History
Oyster soup has been enjoyed for centuries, with variations of the dish found in many different cultures around the world. The addition of vermicelli noodles adds a unique twist to this classic dish, creating a satisfying and flavorful meal.
Ingredients
How to prepare
- Step 1: Wash the oysters by gently rubbing them in several changes of salt water. Blanch them in boiling water, then remove and drain. Marinate the oysters in sauce A and set them aside.
- Step 2: Heat water in a large pot to cook the vermicelli. While the water is coming to a boil, heat 2 tbsp of oil in a preheated wok. Stir-fry the garlic for three minutes, then add soy sauce and sauce B. Boil until the mixture thickens. Stir in the oysters and fresh basil, then remove from heat. Don't forget to drain the vermicelli.
- Step 3: Place the warm and drained vermicelli noodles in a bowl. Pour the oyster soup over the noodles.
Variations
- Add diced vegetables such as carrots, celery, or bell peppers for added texture and flavor.
- Substitute the vermicelli noodles with rice noodles or egg noodles for a different twist.
- Use chicken or vegetable broth instead of water for a richer soup base.
Cooking Tips & Tricks
Be sure to wash the oysters thoroughly to remove any grit or sand.
- Marinating the oysters in sauce A helps to enhance their flavor.
- Stir-frying the garlic before adding the soy sauce and sauce B helps to release the garlic's aroma and flavor.
- Be careful not to overcook the oysters, as they can become tough and rubbery.
Serving Suggestions
Serve Oyster Soup with Vermicelli hot, garnished with fresh basil leaves and a sprinkle of black pepper. Pair with a side of crusty bread or a simple green salad for a complete meal.
Cooking Techniques
Blanching the oysters helps to remove any impurities and enhances their flavor.
- Stir-frying the garlic before adding the soy sauce and sauce B helps to infuse the dish with a rich garlic flavor.
- Boiling the oyster mixture until thickened helps to create a flavorful and aromatic broth.
Ingredient Substitutions
Substitute fresh oysters with canned oysters if fresh oysters are not available.
- Use gluten-free vermicelli noodles for a gluten-free version of this dish.
- Substitute soy sauce with tamari or coconut aminos for a gluten-free and soy-free option.
Make Ahead Tips
Prepare the oyster mixture in advance and store in an airtight container in the refrigerator for up to 24 hours. Cook the vermicelli noodles just before serving to ensure they are fresh and tender.
Presentation Ideas
Serve Oyster Soup with Vermicelli in individual bowls, garnished with a sprig of fresh basil and a drizzle of chili oil for a pop of color and flavor. Serve with a side of crispy wonton strips or shrimp crackers for added crunch.
Pairing Recommendations
Pair Oyster Soup with Vermicelli with a crisp white wine such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, serve with a refreshing iced green tea or sparkling water with a splash of lime.
Storage and Reheating Instructions
Store any leftover Oyster Soup with Vermicelli in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until heated through. Add a splash of water or broth to thin out the soup if needed.
Nutrition Information
Calories per serving
Each serving of Oyster Soup with Vermicelli contains approximately 250 calories.
Carbohydrates
Each serving of Oyster Soup with Vermicelli contains approximately 30 grams of carbohydrates.
Fats
Each serving of Oyster Soup with Vermicelli contains approximately 5 grams of fats.
Proteins
Each serving of Oyster Soup with Vermicelli contains approximately 15 grams of proteins.
Vitamins and minerals
Oysters are a good source of vitamins and minerals, including vitamin B12, zinc, and iron.
Alergens
This recipe contains shellfish (oysters) and wheat (vermicelli noodles), which may be allergens for some individuals.
Summary
Oyster Soup with Vermicelli is a nutritious and balanced meal, providing a good source of carbohydrates, proteins, and fats, as well as vitamins and minerals.
Summary
Oyster Soup with Vermicelli is a flavorful and satisfying dish that combines the briny flavor of oysters with the delicate texture of vermicelli noodles. This recipe is easy to make and perfect for a cozy night in or a special occasion. Enjoy this delicious soup with your family and friends!
How did I get this recipe?
I remember the sense of anticipation I felt when I first discovered this recipe for Oyster Soup with Vermicelli. It was many years ago, when I was just a young girl eager to learn the art of cooking from my grandmother.
My grandmother was a wonderful cook, known far and wide for her delicious dishes. She had a knack for combining flavors and ingredients in ways that were truly magical. Whenever she cooked, the entire house would be filled with the most mouthwatering aromas, drawing everyone to the kitchen to see what she was creating.
One day, as I watched her prepare a pot of steaming oyster soup, I asked her where she had learned the recipe. She smiled and told me that it was a family secret, passed down through the generations. She then handed me a tattered old recipe book that had been in our family for as long as anyone could remember.
As I flipped through the pages, I came across the recipe for Oyster Soup with Vermicelli. The ingredients were simple – oysters, vermicelli noodles, butter, milk, and a few seasonings – but the method of preparation was intricate and detailed. I knew that this was a recipe that I had to master.
Over the next few weeks, I watched my grandmother carefully as she made the soup, taking notes and asking questions. She showed me how to shuck the oysters, how to cook the vermicelli just right, and how to season the soup to perfection. I practiced over and over again, determined to get it just right.
Finally, the day came when my grandmother declared that I was ready to make the soup on my own. I was nervous, but excited to put my skills to the test. As I carefully followed the steps in the recipe book, I could feel my grandmother's presence guiding me every step of the way.
The soup turned out better than I could have ever imagined. The flavors were rich and savory, the oysters plump and juicy, and the vermicelli perfectly cooked. My family gathered around the table, eagerly awaiting the first taste of my creation. As they took their first spoonfuls, their eyes lit up with delight.
From that day on, Oyster Soup with Vermicelli became a staple in our household. Whenever there was a special occasion or a chilly day that called for comfort food, I would whip up a batch of the soup and watch as my loved ones savored every bite.
As the years went by, I continued to hone my skills in the kitchen, learning new recipes and techniques from friends, family, and cookbooks. But the recipe for Oyster Soup with Vermicelli always held a special place in my heart. It was a reminder of the love and dedication that had gone into mastering the art of cooking, and the joy that came from sharing that love with others.
Now, as I pass on this recipe to you, my dear grandchild, I hope that you will find the same sense of anticipation and excitement that I felt so many years ago. May you create many delicious meals and memories in your own kitchen, and may the tradition of cooking and sharing recipes continue to bring joy to our family for generations to come.
Categories
| Basil Recipes | Rice Recipes | Sherry Recipes | Taiwanese Recipes | Taiwanese Soups | Vermicelli Recipes | Wheat Recipes |