Oyster Stew Nippon Recipe
Ingredients
| Chicken broth | 1 Can (10oz), condensed | |
| 1 soup can water | ||
| Soy sauce | 2 Tablespoon | |
| 1/4 teaspoon grated ginger root | ||
| 1 pint shucked select or large oysters | ||
| Chinese Cabbage | 2 Cup (16 tbs), chopped | |
| Mushrooms | 8 Ounce, sliced | |
| Bean sprouts | 1/2 Cup (16 tbs) | |
| 4 green onions (with tops), cut into 1-inch pieces | ||
Directions
Heat chicken broth, water, soy sauce and ginger root to boiling in 3-quart saucepan.
Add oysters (with liquid), cabbage, mushrooms and bean sprouts.
Heat to boiling; reduce heat.
Cover and simmer until cabbage is crisp-tender, about 2 minutes.
Ladle soup into bowls; garnish with green onions.
Add oysters (with liquid), cabbage, mushrooms and bean sprouts.
Heat to boiling; reduce heat.
Cover and simmer until cabbage is crisp-tender, about 2 minutes.
Ladle soup into bowls; garnish with green onions.
Chef
