Description
A superb clear soup where Taiwan's small, rich oysters (E-a) are briefly boiled with shredded ginger and Taiwanese basil (Jiucengta), bursting with ocean aroma.
Restaurants serving Clear Oyster Soup
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Small oysters
- Jiucengta(Taiwanese Basil)
- Shredded ginger
- Rice wine
- Salt
Instructions
- [Authentic Recipe]
- Gently wash small Taiwanese coastal oysters (E-a) in salt water, drain.
- Dust the surface extremely thinly with 'sweet potato flour' to prevent shrinking and seal in umami.
- Boil water (or clear chicken broth) with massive 'shredded ginger' and a little rice wine.
- Toss in oysters, cooking briefly for 'dozens of seconds to
- min' until plump (absolutely do not hard-boil).
- Season with salt and a little white pepper.
- [Biggest Point] Right before turning off heat, drop a handful of raw 'Jiucengta (Taiwanese basil)' to transfer aroma to the soup, then plate immediately.
Learn more Spice, substitutes, tips
Key spices
Exotic aroma of ginger and Taiwanese basil
Substitutes at Japanese supermarkets
Japanese small cooking oysters, Sweet basil
Pairing
Strongly flavored staples like Fried Rice or Fried Noodles
Trivia
[For Adults] One of Taiwan's Big Three oyster dishes alongside Oyster Omelet and Oyster Mianxian. Being an unthickened 'clear soup (Qingtang)', it directly tests oyster freshness and chef skill. An adult soup that soaks into a hungover liver.
Eating tips & etiquette
[Unique Eating] Scoop the plump oysters and Taiwanese basil together with a spoon, enjoying the fusion of bursting oyster juice and basil freshness the moment you bite!
Allergen
Oysters