Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤
Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 using 7 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤:
  1. Get 1/2 drained shelled oysters
  2. Make ready 1/2 package silken tofu
  3. Make ready 1 Kombu sheets, hand size
  4. Make ready 5 dried anchovies
  5. Prepare 1 cup loose packed mugwort shoots
  6. Make ready 1/2 onion
  7. Make ready 1 cup oyster mushroom
Instructions to make Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤:
  1. Make dashi broth ahead of time if possible. Otherwise put onion, Kombu and dried anchovies in a soup pot with 4 cups of water. Bring it to a boil and reduce it to simmer for 20 minutes. Drain and discard the solids.
  2. Cut tofu into cubes and toss them into the broth. Break oyster mushroom. Cook for 1~2 minutes.
  3. Finally throw in oyster and mugwort leaves. Immediately turn off the heat. The residual heat is more than enough to get oysters cook through but not over. Serve as a side.

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