Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤. It is one of my favorites. This time, I am going to 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 favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. 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 must 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 that.
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
- Make ready 1 Kombu sheets, hand size
- Get 5 dried anchovies
- Make ready 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’s going to wrap this 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 am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
