📝 About This Recipe
A quintessential soul food from the coastal Fujian province, this silky noodle soup features delicate 'misua' wheat strands bathed in a rich, savory broth. The star of the dish is the plump, briny oysters, which are lightly coated in starch to preserve their succulence against the heat. Infused with aromatic shallots and a hint of black vinegar, this comforting bowl offers a perfect balance of textures and a deep 'umami' flavor that defines Min cuisine.
🥗 Ingredients
The Noodles and Broth
- 200 grams Red Misua (Salted Wheat Noodles) (sun-dried variety preferred)
- 6 cups Chicken or Pork Stock (unsalted or low-sodium)
- 4 pieces Dried Shiitake Mushrooms (soaked and thinly sliced)
- 2 tablespoons Dried Shrimp (soaked and drained)
The Oysters
- 300 grams Fresh Small Oysters (shucked and cleaned)
- 1/2 cup Sweet Potato Starch (for coating the oysters)
- 1 tablespoon Shaoxing Rice Wine (for marinating)
Seasonings and Aromatics
- 1/4 cup Fried Shallots (store-bought or homemade)
- 2 tablespoons Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (for color)
- 1 tablespoon Black Vinegar (Chinkiang variety)
- 1/2 teaspoon White Pepper (ground)
- 1 inch Ginger (finely julienned)
For Garnish
- 1 handful Fresh Cilantro (roughly chopped)
- 1 tablespoon Garlic Paste (raw garlic mashed with a little water)
👨🍳 Instructions
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1
Rinse the fresh oysters gently in cold salted water to remove any remaining shell fragments. Drain thoroughly and pat dry with paper towels.
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2
In a small bowl, toss the oysters with Shaoxing wine and a pinch of white pepper. Let them marinate for 10 minutes.
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3
Bring a small pot of water to a boil. Dredge each oyster individually in the sweet potato starch until heavily coated, then drop them into the boiling water for 30-45 seconds until the starch turns translucent and the oysters are plump. Remove with a slotted spoon and set aside in cold water.
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4
In a large heavy-bottomed pot or wok, heat a tablespoon of oil over medium heat. Sauté the julienned ginger, dried shrimp, and sliced shiitake mushrooms until fragrant (about 2-3 minutes).
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5
Pour in the chicken or pork stock and bring to a vigorous boil. Add the light soy sauce and dark soy sauce.
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6
Take the red misua noodles and gently break them into 3-inch lengths. Rinse them quickly under cold water to remove excess salt and loose flour.
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7
Add the misua noodles to the boiling stock. Reduce the heat to medium-low and simmer for about 10-12 minutes. The noodles should soften and begin to thicken the broth naturally.
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8
If the soup isn't thick enough for your liking, mix 1 tablespoon of sweet potato starch with 2 tablespoons of water and stir it into the pot while simmering.
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9
Stir in half of the fried shallots and the white pepper. Taste the broth—it should be savory with a hint of sweetness from the seafood.
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10
Gently add the pre-cooked starch-coated oysters back into the soup just to warm them through. Do not overcook them at this stage or they will shrink.
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11
Stir in the black vinegar right before turning off the heat to preserve its bright acidity.
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12
Ladle the thick soup into individual bowls, ensuring everyone gets a generous portion of oysters.
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13
Top each bowl with a dollop of raw garlic paste, the remaining fried shallots, and a generous amount of fresh cilantro.
💡 Chef's Tips
Use 'Red Misua' if available; they are steamed before drying, which allows them to withstand long simmering without turning into mush. Always coat oysters in sweet potato starch rather than cornstarch for that authentic, chewy 'QQ' texture. Don't skip the raw garlic paste at the end; it provides a sharp contrast that cuts through the richness of the thickened broth. If you can't find fresh oysters, high-quality frozen ones work, but ensure they are fully thawed and patted very dry before starching. Adjust the salt carefully as misua noodles are naturally salty from the drying process.
🍽️ Serving Suggestions
Pair with a side of crispy Taiwanese-style fried pork chops for a texture contrast. Serve with a small dish of extra black vinegar and chili oil on the side for guests to customize their heat levels. A cold glass of Oolong tea helps cleanse the palate between savory spoonfuls. Enjoy as a hearty breakfast or a comforting late-night supper, as is traditional in Fujian and Taiwan.