Warm and Deep Flavor! How to Make the Best Winter Health Food Oysters Soup
Recipe for Nutritious Winter Health Food Oysters Soup Made with Fresh Seasonal Oysters
Oysters, known as the ‘milk of the sea,’ have long been considered a top health food. Especially in the cold winter when a warm soup is craved, oysters soup, simmered with plenty of fresh oysters, is a delicacy that can be enjoyed more heartily and deliciously than any other health food. While fresh oysters are easily available in Korea, they can sometimes be difficult to find abroad, making them feel even more special. This recipe guides you to enjoy fresh and deep-flavored oysters soup at home using flash-frozen oysters. We introduce a recipe for delicious oysters soup that captures the full nutrition of oysters, which are excellent for replenishing energy, helping you stay healthy through the cold winter.
Key Ingredients for Oysters Soup- 200g fresh oysters
- 100g chives
- 100g radish
- 1/3 zucchini
- 1 spicy green chili (adjust to taste)
- 1 stalk of scallion
- 1/2 pack king oyster mushrooms (or shiitake, enoki mushrooms)
- 1 serving of rice (for oysters soup rice)
- 1 Tbsp salted fermented shrimp (saeujeot)
- 1/3 tsp black pepper
- 1 tsp minced garlic
Broth Ingredients for Deeper Flavor- 8 dried anchovies (for broth)
- 2 pieces of dried kelp (approx. 5x5cm)
- 4 white parts of green onions (including roots)
- 500mL water
- 8 dried anchovies (for broth)
- 2 pieces of dried kelp (approx. 5x5cm)
- 4 white parts of green onions (including roots)
- 500mL water
Cooking Instructions
Step 1
**Tip:** This recipe is even easier to understand when viewed with accompanying photos. (Provided by Mandoo Recipe)
Step 2
1. **Prepare Vegetables:** Oysters soup is best when packed with a variety of vegetables for a rich and flavorful dish. First, thinly julienne the radish, about 0.7cm thick, to add sweetness. Cut the zucchini in half lengthwise, then slice them diagonally to a similar thickness as the radish. Finely chop the scallions for garnish.
Step 3
2. **Prepare Remaining Vegetables:** Chop the chives, which are essential for the unique fragrance and refreshing taste of oysters soup, into large pieces of about 4-5cm. Thinly slice the spicy green chili, about 0.3cm thick, for a bit of heat. For the king oyster mushrooms, trim off about 0.5cm from the bottom and gently separate any clustered parts. If king oyster mushrooms are unavailable, shiitake or enoki mushrooms can be substituted.
Step 4
3. **Make the Broth:** Let’s make the broth, the core of the oysters soup’s flavor! In a pot, combine 500mL of water, 8 dried anchovies, 2 pieces of kelp, and 4 white parts of green onions (including roots). Bring to a boil over high heat. Once boiling vigorously, reduce the heat to medium and simmer for 10 minutes to create a deeply flavored broth. After simmering, strain the broth, discarding the anchovies, kelp, and green onions.
Step 5
4. **Cook the Vegetables:** Add the julienned radish and sliced zucchini to the prepared broth and bring to a boil. Allow the vegetables to cook slightly, letting their sweetness infuse into the soup.
Step 6
5. **Add and Cook Oysters:** Now it’s time to add the fresh oysters. Typically, a 400g pack of frozen oysters contains enough for about two servings, so using 200g per person provides a generous portion. Add the oysters and wait for the soup to come to a boil again. Be careful not to overcook the oysters, as they can become tough.
Step 7
6. **Add Remaining Ingredients:** Once the soup is boiling again, add all the prepared chives, sliced chilies, and king oyster mushrooms. Cook briefly just until the vegetables wilt.
Step 8
7. **Season the Soup:** Now, let’s season the oysters soup. Add 1 tablespoon of salted fermented shrimp, 1/3 teaspoon of black pepper, and 1 teaspoon of minced garlic, and mix well. Using salted fermented shrimp adds a savory depth that enhances the flavor. After seasoning with salted fermented shrimp, adjust with salt if needed, to your preference.
Step 9
8. **Serving as Oysters Soup Rice (Optional):** Place a serving of rice in a ttukbaegi (earthenware pot). Ladle enough oysters soup over the rice to cover it, then pour off the excess liquid. Repeat this process about twice. This technique is called ‘to-ryeom’ and allows the rice to absorb the deep flavor of the broth, making the oysters soup rice even more delicious. Top the ‘to-ryeom’-ed rice generously with the simmered oysters soup, vegetables, and oysters. This completes the delicious oysters soup rice, a highly recommended winter specialty!
Step 10
9. **Summary and Tips:** This oysters soup is not a difficult dish to prepare, aside from the initial vegetable chopping. Thanks to the natural refreshing and deep flavor of oysters, anyone can successfully make this delicious recipe without needing MSG. When you lack appetite or feel low on energy, try regaining your appetite and boosting your vitality with a bowl of this refreshing oysters soup.
Step 11
10. **Closing:** Today, we explored how to make oysters soup, a warm and deeply flavorful dish that is especially sought after in winter. We hope you can enjoy a rich and delicious oysters soup at home, comparable to that from a restaurant. As always, enjoy your meal! 🙂
