Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make 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 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 recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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:
- Get 1/2 drained shelled oysters
- Make ready 1/2 package silken tofu
- Prepare 1 Kombu sheets, hand size
- Take 5 dried anchovies
- Prepare 1 cup loose packed mugwort shoots
- Make ready 1/2 onion
- Prepare 1 cup oyster mushroom
Steps 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 is going to wrap it up for this exceptional food oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
