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OYSTER POTATO SOUP

INGREDIENTS :

60g shelled baby oysters, 300g potato, 20g garlic, 60g onion, 100ml sugar-free soy bean milk, 20g ginger, 1 red bell pepper, some spring onion, some salt, 1/2T oil.


SEASONINGS:
(1) 1.5 cups of chicken broth, 3 cups of water.
(2) 1/4t salt.

PREPARATION :

1. Soak baby oysters in water with some salt for 30 minutes.
2. Peel, rinse and mince garlic.
3. Peel, rinse and grind ginger; Squeeze the ginger for juice.
4. Rinse spring onion and drain; Cut off any roots of the spring onion; Chop.
5. Peel, rinse and cut potatoes into dices.
6. Lift the baby oysters from the step 1 up; Rinse and drain; Marinate in the ginger juice from the step 3 till ready to use.
7. Peel, rinse and cut onions into shreds.
8. Rinse a red bell pepper and drain; Cut off the stem;
Cut into rings; Discard any seeds.
9. Add 1/2T oil to a non-stick skillet; Heat over a high heat; Turn to a low heat; Add the garlic; Stir-fry over a low heat till fragrant; Add the onion and the potatoes; Stir-fry over a low heat for 3 minutes; Turn off the heat.
10. Pour seasoning (1) into a pot; Bring to the boil over a high heat; Add the baby oysters; Bring to the boil over a high heat again; Turn to a low heat; Lift the baby oysters up and set aside; Pour 100ml sugar-free soy milk into the pot; Stir over a low heat till well mixed; Add the potatoes mixture from the step 9; Bring to the boil over a high heat; Turn to a low heat; Cover the pot with its lid; Cook over a low heat for 15 minutes; Turn off the heat; Transfer the soup to an electronic blender; Process till smooth; Return the soup to the pot; Bring to the boil over a high heat again; Return the baby oysters to the pot; Bring to the boil over a high heat again; Flavor with seasoning (2); Turn off the heat; Arrange in serving plates; Garnish with the red bell pepper and the spring onion.