Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤
Not only it's very delicious but builds up the strength. Mugwort is recorded in ancient medicine book to be one of the most magic herbs that works wonders for wasting diseases. Oyster builds up yang qi( body's strength) and tofu on the balancing side nurishes body's yin fluids(cleaning and soothing). I use dried anchovy and Kombu sheets to make a dashi broth for the base.
Ingredients
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1/2 drained shelled oysters
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1/2 package silken tofu
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1 Kombu sheets, hand size
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5 dried anchovies
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1 cup loose packed mugwort shoots
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1/2 onion
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1 cup oyster mushroom
Cooking Instructions
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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.
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2
Cut tofu into cubes and toss them into the broth. Break oyster mushroom. Cook for 1~2 minutes.
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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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