Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤. One of my favorites. For mine, I am going to 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 foods on earth. It is appreciated by millions every day. It is easy, it’s 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 that I have loved my whole life.
To begin with this recipe, we have to 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:
- Prepare 1/2 drained shelled oysters
- Make ready 1/2 package silken tofu
- Prepare 1 Kombu sheets, hand size
- Take 5 dried anchovies
- Make ready 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 for 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 am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
