Oyster and Mustard Green Soup

Method

1. 1 Rinse the oysters in lightly salted water and let them drain. Do not rinse them under a strong stream of water as this will break the oysters and cause them to lose their sweet juice.
2. 2 Sauté shallots with shredded ginger, then pour in 700 ml of water and bring to a boil.
3. 3 Cut the mustard greens into 4 cm pieces; mustard greens are slightly bitter, so they balance out the fishy taste of the oysters.
4. 4 Add the cabbage and cook for 3 minutes before adding the oysters.
5. 5 Cook for exactly 90 seconds until the oyster edges curl slightly, season with fish sauce, and sprinkle with pepper and chopped scallions.

With an appliance

• Microwave 28 min

  Replace step 2: put the sautéed onions and ginger along with 700 ml of water into a deep bowl, microwave at 900 W for 6 minutes until boiling, then transfer to a saucepan; keep steps 4 and 5 the same, cook the cabbage for 3 minutes, then the oysters for exactly 90 seconds.