Oyster Tofu Soup

A light and nourishing oyster tofu soup featuring plump sea oysters, silky soft tofu, and aromatic ginger and celery in a savory, bubbling broth.

Ingredients

• 500 g fresh oysters
• 1 block soft tofu
• 0.5 tbsp cooking oil
• 3 stalks scallions
• 3 slices ginger
• 3 cups water
• 1 handful celery leaves
• 1 pinch salt

Instructions

1. 1Shuck the Oysters

   

   Take fresh oysters and use a knife to carefully pry open the shell. Scoop out the raw oyster meat and wash them thoroughly to ensure they are clean and ready for cooking.

   Tip: Handle the oyster knife carefully and keep your hand steady while prying open the shell to avoid slipping.
2. 2Sauté Aromatics

   

   Heat half a spoonful of cooking oil in a pan over medium heat. Add the sliced green scallions and ginger strips, sautéing them until fragrant to build a flavorful base for the soup.

   Tip: Do not let the ginger and scallions burn; just sauté them briefly until their aroma releases into the oil.
3. 3Add Tofu and Boil

   

   Pour water into the pan with the sautéed aromatics and bring it to a boil. Add the cubed soft tofu, cover the pot, and cook over high heat for 5 minutes.

   Tip: Gently slide the soft tofu cubes into the boiling water to prevent them from breaking apart.
4. 4Add Oysters

   

   Carefully slide the cleaned raw oyster meat from a skimmer spoon into the boiling tofu soup. Continue to boil over high heat for 3 minutes to cook the oysters perfectly.

   Tip: Do not overcook the oysters; boiling them for just 3 minutes keeps them tender and juicy.
5. 5Season and Garnish

   

   Add a pinch of salt and a small handful of fresh celery leaves into the boiling pot to enhance the flavor and aroma. Give it a quick stir, and the delicious oyster tofu soup is ready to serve.

   Tip: Add the celery right at the end so it maintains its vibrant green color and fresh crisp taste.

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