Oyster Stew Nippon
|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)|
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.