Oyster Vermicelli

🛒 Ingredients

• Fresh Oysters 80 g · 54 kcal
• Thin Wheat Vermicelli 40 g · 140 kcal
• Pork Broth 250 g · 25 kcal
• Garlic, minced 4 g · 6 kcal
• Ginger, grated 6 g · 5 kcal
• Light Soy Sauce 8 g · 5 kcal
• Black Rice Vinegar 6 g · 2 kcal
• Cornstarch 8 g · 29 kcal
• Water (for slurry) 15 g · 0 kcal
• Cilantro, chopped 4 g · 1 kcal
• Scallions, chopped 4 g · 1 kcal

👨‍🍳 Instructions

1. Rinse the oysters gently under cold water and pat them dry; then, blanch them quickly in boiling water for about 30 seconds and drain immediately.
2. In a pot, bring the pork broth to a simmer, then add minced garlic and grated ginger.
3. Add the dry thin wheat vermicelli to the simmering broth and cook according to package instructions until tender, usually 2-3 minutes.
4. While the vermicelli cooks, whisk cornstarch with cold water to create a slurry. Slowly pour the slurry into the broth while stirring constantly until the soup thickens to your desired consistency.
5. Gently add the blanched oysters to the thickened soup and cook for just 30-60 seconds, ensuring they are heated through but not overcooked.
6. Stir in light soy sauce and black rice vinegar to taste. Serve hot, garnished with fresh cilantro and chopped scallions.