Oyster Soup with Vermicelli (台灣牡蠣湯粉絲)

  • 500 gm (~1 lb) oysters shelled
  • 1/2 tablespoon Shao Hsing Cooking Wine 
  • 1/4 teaspoon salt
  • 3 tablespoons cornstarch
  • 1/4 pound vermicelli cooked
  • 2 tablespoons oil
  • 2 cloves garlic crushed
  • 2 tablespoons soy sauce
  • 2 tablespoons cooking wine
  • 1 litre (~4 cups) stock
  • 1/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1-1/2 tablespoons cornstarch
  • 4 fresh basil leaves

  1. Wash the oysters by rubbing gently in several changes of salt water then blanch in boiling water and remove and drain.
  2. Combine cooking wine, salt and cornstarch together and marinate oysters in sauce.
  3. Heat water in a large enough pot to cook the vermicelli.
  4. While this water is coming to a boil heat 2 tablespoons of oil in a preheated wok.
  5. Stir fry garlic for three minutes then add soy sauce, cooking wine, stock, salt, pepper and cornstarch.
  6. Boil until thick then stir in oysters and fresh basil and remove from heat.
  7. Place warm and drained vermicelli noodles in a bowl.
  8. Pour the oyster soup over the noodles.