Flam Mushroom Tofu Soup

Name: Flam Mushroom Tofu Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flower clam; 200g White jade mushroom; 300g Soft tofu; Some salt; a little White pepper; a little sesame oil; Some Chives; 3 slices Sliced ginger

by Chihiro Tingting

4.7 (1)

Favorite

3

Difficulty

Easy

Time

15m

Serving

2

No appetite in the hot summer? Then try this sweet tofu soup with clams and mushrooms, which not only replenishes the water lost by the body, but also has rich nutrition

Ingredients

250g Flower Clam
200g White Jade Mushroom
300g Soft Tofu
Some Salt

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a little White Pepper
a little Sesame Oil

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Some Chives
3 slices Sliced Ginger

Flam Mushroom Tofu Soup

1. Clean the clams, boil a pot of boiling water, put the clams in and cook until they open.

2. Remove the clams immediately after opening and rinse them in cold water.

3. Rinse the clams and drain the water for later use. (Very clean)

4. Boil a pot of boiling water (for two people), and add the washed white jade mushrooms first.

5. The white jade mushrooms are boiled and softened, and then added into small pieces of tofu.

6. Then add clams and ginger slices and cook for 10 minutes.

7. Add a little salt, sesame oil, pepper and chives to taste before serving.

8. The sweet tofu soup with clams and mushrooms is complete.

Tips:
It is best to spit sand for 2 hours first. If you are afraid that the sand will not spit cleanly, wash it after cooking, because sometimes there will be silt hidden in the shell, so that it can ensure that the sand is clean in the end.