Hi, I’m Jane. Today, we’re going to prepare oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 Recipe
Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin 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 it.
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
- Take 1/2 package silken tofu
- Get 1 Kombu sheets, hand size
- Get 5 dried anchovies
- Make ready 1 cup loose packed mugwort shoots
- Prepare 1/2 onion
- Make ready 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.
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