Oyster Vermicelli Soup

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A beloved Chinese coastal street food featuring plump briny oysters swimming in a glossy, lightly thickened broth with hair-thin wheat vermicelli. The noodles soften into silky strands while garlic, soy, and white pepper build a deep savory base. It is comforting, quick, and finished with crisp fried shallots and fresh herbs.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 3 gSugar
• 22 gProtein
• 1280 mgSodium
• 420 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the broth

• 8 cups chicken or pork stock
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 2 tablespoons cornstarch mixed with 3 tablespoons cold water

For the oysters and aromatics

• 1 lb fresh shucked oysters, drained
• 4 cloves garlic, finely minced
• 1 small shallot, finely minced
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil

For the noodles and garnish

• 8 oz mee sua (thin wheat vermicelli)
• 1/2 cup dried wood ear mushrooms, rehydrated and sliced
• 2 scallions, thinly sliced
• 2 tablespoons store-bought fried shallots
• 1 small handful fresh cilantro, chopped
• Black vinegar and chili crisp, for serving

Directions

1. Rinse the oysters briefly under cold water, drain well, and pat dry; set aside.
2. Heat the vegetable oil in a large pot over medium heat. Add the garlic and shallot and saute for about 1 minute until fragrant but not browned.
3. Pour in the chicken stock and stir in the light soy sauce, dark soy sauce, sugar, and white pepper. Bring the mixture to a vigorous boil.
4. Add the wood ear mushrooms and simmer for 5 minutes to release their flavor into the broth.
5. Gently separate the mee sua bundles and lower them into the pot. Cook for 2 to 3 minutes, stirring once, until the noodles are just tender.
6. Stir the cornstarch slurry once more and pour it into the broth in a slow stream, whisking gently. Simmer for 1 minute until the broth turns glossy and lightly viscous.
7. Reduce the heat to low. Slide the oysters into the hot broth and poach for 60 to 90 seconds, just until their edges curl – do not stir aggressively or they may break apart.
8. Stir in the sesame oil and immediately remove the pot from the heat.
9. Ladle the soup into four deep bowls, making sure each gets a generous share of noodles, mushrooms, and oysters.
10. Top with sliced scallions, fried shallots, and cilantro. Serve hot with black vinegar and chili crisp on the side for seasoning at the table.

Cook’s Notes

• Always use the freshest oysters available; canned oysters turn rubbery and lose their sweet brininess in this quick-cooking soup.
• Add the oysters only in the final minute – overcooking makes them shrink and toughen.
• The cornstarch slurry is what gives the soup its signature slightly thick, glossy body; skip it and you will have a thinner, less traditional broth.
• Mee sua noodles cook very fast, so add them after the broth is fully seasoned and only simmer briefly to prevent mushiness.
• For a heartier Fujian-style version, stir in 2 beaten eggs in a thin stream during the last 30 seconds of cooking to create silky egg ribbons.

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