Pickled Cabbage, Oyster, and Tofu Soup

A group photo of the ingredients.

Pour the oysters into a colander, pick out the small shells and oyster shells, then wash them clean, drain the water, and put them in a bowl. Add 10g of light soy sauce, 5g of oyster sauce, and 20g of starch, mix evenly, and marinate for 10 minutes.

Rinse the tofu and cut it into pieces, put it in a bowl, add an appropriate amount of water, add a spoonful of salt, soak for 20 minutes, and drain the water after soaking.

Take the remaining 20g of starch, add a little water, and mix into a slurry to set aside.

Peel the ginger, wash it, and chop it finely; wash the cilantro and cut it into sections; wash the green onions and cut them into sections.

Add an appropriate amount of oil to the pot, then stir-fry the pickled vegetables and minced ginger until fragrant.

Pour an appropriate amount of water and bring it to a boil, or pour in boiling water, add an appropriate amount of salt and 5g of oyster sauce and mix well, then add the tofu and cook for 3 minutes so that the tofu absorbs more flavor.

Pour in the marinated oysters and quickly stir them with chopsticks to prevent sticking. After adding the oysters, cook for 3 minutes.

Add an appropriate amount of chicken essence and mix evenly, then add the cornstarch slurry. While pouring, stir with chopsticks to adjust to your preferred thickness. Add an appropriate amount of white pepper and mix well, then add green onions and cilantro before serving. (If you don't like it thick, you can skip the cornstarch slurry)

The delicious sauerkraut, oyster, and tofu soup is ready. Drinking a bowl warms your whole body, from head to toe.