Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. 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 cook it.
The ingredients needed to make Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤:
- Get 1/2 drained shelled oysters
- Make ready 1/2 package silken tofu
- Get 1 Kombu sheets, hand size
- Get 5 dried anchovies
- Take 1 cup loose packed mugwort shoots
- Take 1/2 onion
- Get 1 cup oyster mushroom
Instructions to make Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤:
- 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.
- Cut tofu into cubes and toss them into the broth. Break oyster mushroom. Cook for 1~2 minutes.
- 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.
So that’s going to wrap it up with this special food oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
