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Oyster Stew Nippon

Global.Potpourri's picture
  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 563 Calories from Fat 140

% Daily Value*

Total Fat 15 g23.6%

Saturated Fat 2.6 g13.1%

Trans Fat 0 g

Cholesterol 255.4 mg85.1%

Sodium 4672.4 mg194.7%

Total Carbohydrates 46 g15.2%

Dietary Fiber 6.5 g26.2%

Sugars 12.2 g

Protein 62 g123.8%

Vitamin A 189.7% Vitamin C 225%

Calcium 23.4% Iron 159.8%

*Based on a 2000 Calorie diet

Oyster Stew Nippon Recipe