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Oyster Soba Noodle Soup

Oyster Soba Noodle Soup Recipe

You can use (pricier but more premium) jumbo oysters or more value-for-money smaller oysters for this recipe. Cook them in a slotted ladle in the boiling soup according to the size of the oysters.


  • 100g frozen oysters thaw before use; rinsed & drained
  • 6 dried mushrooms use the quick-cooking variety; see cooking note below
  • 2 servings (about 100g or more) dried soba noodles
  • 8 slices carrot cut to flower shapes if desired
  • 2 stalks Chinese spinach (puay leng) separate leaves & stalks; cut to 5-cm sections
  • 1.5l water & 1 tsp fine salt
  • 1 stalk spring onion (green top) chopped

(A) Soup Base (for two servings)

  • 500ml water
  • 4 tbsp instant soba soup sauce see cooking note below
  • 4 tbsp filtered mushroom soaking water
  • 1 spring onion white bottom (optional)


  1. Prepare dried mushrooms by soaking them in a small bowl of hot water until softened. Discard the stems, squeeze out excess water from the caps when cooled and set aside.
  2. Cook all ingredients except oysters. In a large pot with 1.5l water and 1 tsp salt added, bring to a boil. Add soba, mushroom and carrot. Bring to a boil for 4 minutes, then dish them out. Run the soba under running cold water to cool it down. Using the same pot of water, add Chinese spinach stems and boil for 1 minute. Then add spinach leaves and boil for 30 seconds. Take out the spinach using a slotted ladle, run them under running cold water, then wring out the excess water. Set all these ingredients aside.
  3. Distribute the ingredients evenly among two serving bowls.
  4. Cook oysters & soup base. In a smaller pot, bring (A) to a boil. Then using a ladle, cook the oysters in a similar way of doing hotpot, until they are just done and still plump. Add the oysters as toppings to the serving bowls. Run the hot soup through a fine sieve onto the serving bowls to get particle-free soup. Garnish with spring onions and serve.

Cooking Note(s)

  1. I use quick cooking dried mushrooms (thinnest and cheapest variety) which cooks in about 4 minutes. Some dried mushrooms take a long time to cook and are not suitable for this recipe.  Alternatively, you can use fresh shiitake mushrooms.
  2. I used soba sauce from Daiso. You can use your favourite brand and adjust the amount of water needed to taste. Alternatively, you can use any instant soup options (boullion cube, tetra-pak chicken stock diluted with some water, or any home-made clear soup).
  3. After cooking the oysters in the boiling soup, the soup will have small particles of cooked oysters. Run them through a fine sieve onto the bowl for a better presentation.
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2 comments on “Oyster Soba Noodle Soup”

  1. I can’t remember when I last time had some fresh oysters. The noodle soup looks so fresh, flavourful and tasty as well.

  2. When I see oysters over noodles, it reminds me of Taiwan. :)

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