Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤. One of my favorites food recipes. This time, I’m gonna make it a 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 well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. 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 recipe, we must 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 that.
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
- Get 1/2 package silken tofu
- Take 1 Kombu sheets, hand size
- Take 5 dried anchovies
- Take 1 cup loose packed mugwort shoots
- Take 1/2 onion
- Take 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 special 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’s gonna be more interesting food in home recipes coming up. Don’t forget 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!
