Clam Tofu Soup

Clam Tofu Soup

1. Wash the clams after spitting out the mud and sand.

2. Mince coriander and finely slice ginger.

3. Tofu cut into pieces (the size is controlled by yourself, I personally think it’s easier to cut into smaller pieces)

4. Control the water with clams, put them directly in a pot and steam them. (There is no need to put water here, the soup will come out when the clams are steamed)

5. Remove the clams when they are steamed until they reach the opening.

6. Add appropriate amount of boiling water to the original soup in the pot, boil, add shredded ginger and tofu and cook until the water boils. (If the silt of the clams is not exhausted, the original soup needs to be filtered)

7. Add the scooped clams, season with appropriate amount of salt, and sprinkle with coriander. (The original clam soup itself has a salty taste, it is best to add salt after tasting)

Tips:

In this method, tofu is boiled in the original soup of clams. The salty taste of the clams will penetrate into the tofu. It feels more flavorful than tofu made by boiling it in water and then adding clams.



The key to making this soup is that the clams must be clean. If mud and sand are mixed in the soup, the mouth will feel uncomfortable.