Taipai Meets Tuscaloosa Oyster And Hot Sausage Sou... |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My adaptation of ChefMeow's incredible Taiwan Oyster Soup with Vermicelli, but kicked up a notch. It makes a thick, hearty, spicy brew. Ingredients:
1 22oz jar oysters, drained and gently rinsed |
1 t. five spice powder |
6 t. cornstarch |
1/2. t. sea salt |
6 hot link sausages, cut into 1/2” slices |
2 onions, chopped |
4. t. peanut oil |
1/4 c. mirin |
1 t. crushed garlic |
1 t. crushed ginger |
1 t. black pepper |
2-3 t. low sodium soy sauce or tempura sauce |
2 qt. chicken stock |
3/4 lbs vermicelli |
2 qt. water |
Directions:
1. In a pot, bring water to a boil. Add vermicelli. Bring to a boil and reduce heat. Cook until soft. Drain and rinse.
2. In a large wok with cover, heat oil to medium, stir fry onion and sausage until onions are soft and sausages are browned. Add ginger and garlic and cook another minute. Add stock, mirin, soy sauce, black pepper. Bring to a boil, cover and reduce heat to simmer. Simmer 25 minutes.
3. Combine 5 spice powder, cornstarch and salt. Dredge oysters in mixture. Add to soup. Add vermicelli. Bring back to a boil and reduce heat to low. Cook 10-15 minutes until soup thickens.
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