Hey everyone, I hope you’re having an amazing 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. It is one of my favorites. This time, I will make it a bit unique. 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 well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is something which I have loved my whole life.
To get started with this particular recipe, we must 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:
- Make ready 1/2 drained shelled oysters
- Prepare 1/2 package silken tofu
- Make ready 1 Kombu sheets, hand size
- Prepare 5 dried anchovies
- Get 1 cup loose packed mugwort shoots
- Prepare 1/2 onion
- Make ready 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 reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
