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

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We hope you got insight from reading it, now let's go back to oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 recipe. You can cook oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 using 7 ingredients and 3 steps. Here is how you achieve that.

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

Provide 1/2 of drained shelled oysters.
Get 1/2 package of silken tofu.
Take 1 of Kombu sheets, hand size.
Use 5 of dried anchovies.
Use 1 cup of loose packed mugwort shoots.
You need 1/2 of onion.
Take 1 cup of oyster mushroom.

Instructions 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..

Tofu with Shrimp, or 蝦仁豆腐, is a braised chinese dish that looks deceptively simple but is gorgeous when you eat it. A soothingly mix of textures: the crunch of the sweet shrimp, the silkiness of the tofu flavored with the sea tastes of the fresh shrimp, the succulently tasty creamy sauce that clings gently. Mapo Tofu can be found in nearly any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes. This dish can also be called the Mapo Doufu. Tofu Dishes, How It's Made & All The Varieties Of Tofu.

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