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4 Serves
85 Mins
27 g
49 g
13 g
Clean the fresh oysters thoroughly and coat them lightly in sweet potato starch.
Ingredients, vitamins, and health benefits
Sweet Potato Starch
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Vitamin K
71 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
56 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
271 mg / 1,250 mgPotassium
405 mg / 4,700 mgSodium
760 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
3 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
92 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
In a large pot, bring the fish stock to a boil and add the vermicelli noodles, cooking until tender.
Add the prepared oysters to the boiling soup and cook briefly until they are just firm.
Stir in a mixture of sweet potato starch and water to thicken the soup to the desired consistency.
Season the soup with salt, black pepper, and a drizzle of oil, then serve hot garnished with fresh coriander.
Fresh Oysters
Vermicelli
Dashi
Oil
Salt
Black Pepper
Coriander
Vitamin A
58 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
71 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
56 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
271 mg / 1,250 mgPotassium
405 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
92 mg / 300 mgCaffeine
0 mgNet Carbs
7
g58
g2
g
Indian
Italian40
g61
g16
gZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgAlcohol
0 g