Oyster Noodle Soup
A quick and comforting noodle soup with plump oysters, tender vegetables, and a savory broth. Ready in about 20 minutes, perfect for a weeknight meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
comfortingkoreanseafoodbrothytenderweeknightsoupdinner
Ingredients
- 12 whole oysters
- 200 g thin noodles
- 1 medium yellow squash
- 3 stalks scallions
- 4 cups chicken broth
- 2 tbsp soy sauce
Instructions
- 1
Bring 4 cups chicken broth and 2 tbsp soy sauce to a boil in a pot over high heat, about 5 minutes.
- 2
Add 200g thin noodles and 1 sliced yellow squash; cook until noodles are tender, about 4-5 minutes.
- 3
Add 12 shucked oysters and cook just until edges curl, about 2 minutes.
- 4
Stir in 3 chopped scallions and serve hot.
Tools you’ll need
- pot
- knife
- cutting board
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