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Oyster Stew Nippon

Global.Potpourri's picture
Ingredients
  Condensed chicken broth 10 3⁄4 Ounce (1 Can)
  Water 1 Can (10 oz)
  Soy sauce 2 Tablespoon
  Grated ginger root 1⁄4 Teaspoon
  Oysters 1 Pint, shucked
  Chinese cabbage 2 Cup (32 tbs), chopped
  Mushrooms 8 Ounce, sliced
  Bean sprouts 1⁄2 Cup (8 tbs)
  Green onions 4 , cut into 1-inch pieces (With Tops)
Directions

Heat chicken broth, water, soy sauce and ginger root to boiling in 3-quart saucepan.
Add oysters (with liquid), cabbage, mushrooms and bean sprouts.
Heat to boiling; reduce heat.
Cover and simmer until cabbage is crisp-tender, about 2 minutes.
Ladle soup into bowls; garnish with green onions.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled

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