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

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

Hey everyone, it's Jim, welcome to our recipe page. Today, we're going to make a special dish, oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤. One of my favorites. For mine, I'm gonna make it a 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 favored of recent trending foods in the world. It's simple, it is quick, it tastes delicious. It's appreciated by millions daily. They're fine and they look wonderful. Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 is something which I have loved my whole life.

To begin with this recipe, we must 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 cook it.

The ingredients needed to make Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤:

1. {Take of drained shelled oysters.
2. {Get of silken tofu.
3. {Take of Kombu sheets, hand size.
4. {Take of dried anchovies.
5. {Make ready of loose packed mugwort shoots.
6. {Prepare of onion.
7. {Make ready of oyster mushroom.

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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