Teochew Oyster Soup
This classic Teochew soup features fresh, tender oysters and silken tofu in a clear, savory broth. Tangy pickled mustard greens add a refreshing kick, creating a light yet deeply comforting home-style soup that warms both body and soul.
Ingredients
11 items- Fresh small oysters 300g
- Silken tofu 1 block (300g)
- Teochew pickled mustard greens 50g
- Ginger 3 slices
- Scallion 1 stalk
- Cooking wine 1 tablespoon
- Salt to taste
- White pepper a pinch
- Broth or water 1000ml
- Sesame oil a drizzle
- Cilantro to taste
Nutrition
Steps （5 steps）
Put oysters in a bowl, add a sprinkle of salt and gently rub with your hands to remove slime. Rinse under cold water and drain well. Set aside. Prep: 5 min.
Cut silken tofu into bite-sized cubes. Slice pickled mustard greens into thin strips. Julienne ginger, cut scallion into 2-inch pieces, and chop cilantro.
In a pot, add broth or water along with ginger and pickled greens. Bring to a boil over high heat, then reduce to medium and simmer for 5 minutes to extract their flavor.
Add tofu cubes and bring to a boil. Gently drop in oysters and push them lightly with a spoon. Cook for 1-2 minutes until edges curl and oysters are just cooked through.
Season with cooking wine, salt, and white pepper. Sprinkle scallion and cilantro on top, drizzle sesame oil, and remove from heat immediately. Serve hot in bowls.
Tips
Do not cook oysters for too long; they are ready when edges curl. Simmer the pickled greens first for a more flavorful broth.
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