Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going 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 food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. 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 cook it.
The ingredients needed to make Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤:
- Take 1/2 drained shelled oysters
- Get 1/2 package silken tofu
- Take 1 Kombu sheets, hand size
- Make ready 5 dried anchovies
- Prepare 1 cup loose packed mugwort shoots
- Make ready 1/2 onion
- Get 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’s going to wrap it up with this exceptional food oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
