Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how 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’m gonna make it a little 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 popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to 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 can achieve that.

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The ingredients needed to make Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤:
  1. Prepare 1⁄2 drained shelled oysters
  2. Make ready 1⁄2 package silken tofu
  3. Prepare 1 Kombu sheets, hand size
  4. Get 5 dried anchovies
  5. Prepare 1 cup loose packed mugwort shoots
  6. Make ready 1⁄2 onion
  7. Make ready 1 cup oyster mushroom
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Instructions to make Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤:
  1. 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.
  2. Cut tofu into cubes and toss them into the broth. Break oyster mushroom. Cook for 1~2 minutes.
  3. 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.

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