Oyster, tofu and mugwort soup ()

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.