Overview
Taiwanese-style thick soup featuring fine wheat vermicelli, fresh oysters, and savory broth.
IMG_1335
Lunch
Featured
Oyster Vermicelli (Taiwan)
An authentic recipe for Taiwan's beloved Oyster Vermicelli, highlighting the combination of silky misua noodles, fresh seafood, and aromatic black vinegar.
Ready in
45 min
Makes 4 servings
Prep
20m
Cook
25m
Level
Medium
About this recipe
An authentic recipe for Taiwan's beloved Oyster Vermicelli, highlighting the combination of silky misua noodles, fresh seafood, and aromatic black vinegar.
Taiwanese-style thick soup featuring fine wheat vermicelli, fresh oysters, and savory broth.
Ingredients
Main
Broth
Seasoning
Thickener
Garnish
Equipment
- Large soup pot For simmering broth and noodles
- Fine mesh strainer For straining bonito flakes
- Ladle For serving
Instructions
-
In a pot, bring the chicken stock or dashi to a boil. Add dried shiitake mushroom slices and bonito flakes, simmer for 10 minutes, then strain out the bonito flakes.
-
Add the pre-cooked sliced pork intestines into the broth and simmer for 5 minutes.
-
Add the red wheat vermicelli (misua) into the soup and cook for 3-4 minutes until softened.
-
Lightly coat the fresh oysters with a little sweet potato starch, then drop them gently into the simmering soup.
-
Season with soy sauce, fried shallot oil, and white pepper. Pour in the sweet potato starch slurry gradually while stirring to thicken the soup to a glossy consistency.
-
Ladle into bowls and top with chopped fresh cilantro, garlic paste, and a drizzle of Chinese black vinegar before serving.
Nutrition
Calories
310
Protein
18g
Carbs
42g
Fat
8g
Fiber
3g
Sugar
2g
Sodium
820mg
Serving Size
1 bowl
Cooking Timeline
Recipe Scorecard
Overall
9.3
/10
Expert
4.9
95% conf.
Expert Review
Verdict
An iconic Taiwanese night market staple offering slurpable noodles, silky broth, and oceanic sweetness.
Pros
- Comforting and rich umami flavor
- Classic night market taste
- Silky broth texture
Cons
- Requires careful thickening technique
AI Insights
Summary
An authentic recipe for Taiwan's beloved Oyster Vermicelli, highlighting the combination of silky misua noodles, fresh seafood, and aromatic black vinegar.
Tips
- Dust the oysters lightly with sweet potato starch before boiling to keep them plump and tender
- Add Chinese black vinegar and garlic paste right before eating to elevate the soup's flavor profile
- Stir continuously when adding the starch slurry to prevent lumps from forming in the broth
Substitutions
- Pork intestines → Shredded bamboo shoots or wood ear mushrooms
- Fresh oysters → Clams or shrimp
Storage
Best served immediately. The noodles will continue absorbing liquid and become too soft if stored for long periods.
Pairing
- Taiwanese style crispy fried chicken chop (Ji Pai)
- Herbal winter melon tea
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
Can I omit the pork intestines?
Yes, you can make it purely with oysters, often referred to as Oyster Mee Sua.
What kind of noodles should I use?
Authentic Taiwanese thin red wheat vermicelli (misua) is essential because it holds its shape well in thick soups.
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