Oyster tofu soup

Saut garlic and pickled chili or kale in olive oil until aromatic.

Pour in the stock and bring it to a boil. Add cubed silk tofu to allow it to simmer for about 20 minutes.

Add sliced summer squash and adjust seasoning.

Right before serving, stir in oysters and turn off the heat immediately. The residual heat is enough to cook the oyster thoroughly. Decorate with cilantro.