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Fish, East Asian

Taiwanese oyster vermicelli soup

Taiwanese oyster vermicelli soup is a dish for 4 people, ready in 30 minutes, easy to make, for about €4.50 per person. It's a cornstarch thickened broth flavored with garlic and bonito flakes, filled with thin rice vermicelli and tender oysters. The key is cooking the oysters for just one minute so they stay soft.

A thick, fragrant soup with thin vermicelli, tender oysters, garlic and cilantro, this is what you'd eat at a night market in Taiwan.

Taiwanese oyster vermicelli soup
Total time
30 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This soup comes from Taiwan's night markets, where it's served steaming in paper bowls, topped with a handful of fresh cilantro and a sprinkle of raw garlic. The broth isn't clear like a typical soup, it's thickened with cornstarch, almost like a chowder, and it clings to the thin vermicelli and tender oysters in every spoonful.

This is a soup for nights when you want something warm and comforting without spending hours in the kitchen. It's not really a dish for kids because of the strong oyster and raw garlic flavors, but it's a hit with anyone who loves seafood and bold East Asian flavors, whether on a weeknight or for a dinner with other adults.

The ingredients

4 people

Fish counter

  • Shucked oysters 250 g

Pantry

  • Thin rice vermicelli 150 g
  • Fish brothoften in the pantry 1 l
  • Dried bonito flakes 1 handful
  • Cornstarchoften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Rice vinegaroften in the pantry 1 tbsp
  • White pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 4 cloves
  • Fresh cilantro 1 bunch

Allergens Mollusks, Fish, Soy, Gluten

The step by step recipe

  1. Toss the oysters in cornstarch, rinse them gently, then drain.

    The cornstarch pulls out the grit and any cloudy liquid.

  2. Soak the vermicelli in hot water for five minutes, then cut it into shorter lengths. 5 min

    Don't cook it yet, it finishes cooking in the broth.

  3. Heat the broth with the chopped garlic, bonito flakes and soy sauce, then thicken it with the cornstarch slurry. 8 min

    It should turn slightly thick, like a chowder.

  4. Add the vermicelli and let it simmer for two minutes. 2 min

    Stir so it doesn't stick together.

  5. Drop the oysters into the broth for one minute, then add the vinegar and pepper. 1 min

    Pull it off the heat as soon as the edges of the oysters start to curl.

  6. Serve in bowls with plenty of cilantro on top.

    A little raw chopped garlic on top is the real Taiwanese touch.

Our tips to get it right

  • Pick oysters that are already shucked and smell like the sea, not fishy, that's the sign they're fresh.
  • Always mix the cornstarch with a little cold water before adding it to the hot broth, otherwise it clumps and is hard to smooth out.
  • Taste the broth before adding the rice vinegar, some soy sauces are already quite salty, so adjust the amount to your taste.

The variations

  • Swap the oysters for shelled mussels or shrimp if you can't find them, the texture changes but the broth stays just as flavorful.
  • For a seafood free version, use sliced shiitake mushrooms and vegetable broth, the garlic and cilantro still give it plenty of character.
  • To save time, skip soaking the vermicelli and use rice vermicelli that cooks directly in the broth in just a few minutes.

What to serve it with

  • A light hot tea
  • Crispy fried shrimp fritters
  • A bowl of plain steamed rice

Storage

This soup keeps for 1 day in the fridge in a sealed container, the vermicelli keeps swelling and the broth thickens further as it cools. It doesn't freeze well since the oysters and vermicelli turn mushy. Reheat it gently over low heat, adding a splash of water or broth to bring back the right texture.

Questions about this dish

Can I replace the dried bonito flakes with something else?

Yes, you can use dashi powder or simply boost the fish broth with a bit more soy sauce. The flavor will be slightly less smoky but the soup still works well.

How do you keep the oysters from turning rubbery?

Only let them cook for one minute in the hot broth, no longer. As soon as their edges start to curl, pull the pot off the heat.

Can I make the broth ahead of time?

Yes, you can make the thickened garlic and bonito broth a few hours ahead. Add the vermicelli and oysters only right before serving to keep the texture right.

Why coat the oysters in cornstarch before rinsing them?

The cornstarch grabs onto any grit and residue on the oysters. A quick rinse afterward is enough to get them clean without damaging them.

How long does it take to make a Taiwanese oyster vermicelli soup?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Taiwanese oyster vermicelli soup?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Taiwanese oyster vermicelli soup cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, fish, soy, gluten. Always check the labels of the products you buy.

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