Seaweed Clam Soup

Name: Seaweed Clam Soup
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 250g kelp; 200g Flower clam; 300g White radish; 1g salt; 10g ginger

by sourcehe

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

5

Clam kelp soup, oil-free fresh sweet soup, no seasoning, only kelp, clams, white radish, salt, ginger, you can cook a delicious fresh and sweet soup. The mother-in-law often cooks and eats, eat more to beautify, the skin is bright, young and beautiful.
Kelp is rich in minerals such as iodine, low in calories, high in protein, and nutritional value is higher than that of vegetables, but the price is very cheap. Studies have found that kelp has biological functions such as lowering blood lipids, lowering blood sugar, regulating immunity, anti-coagulation, anti-tumor, and anti-oxidation.
The clam meat is delicious, rich in nutrition, high in protein content, and reasonable in the type and structure of amino acids; the fat content is low, and the unsaturated fatty acid is high, so it is easily digested and absorbed by the human body. It also contains various vitamins and minerals, which are human nutrition and green food.

Ingredients

250g Kelp
200g Flower Clam
300g White Radish
1g Salt
10g Ginger

Seaweed Clam Soup

1. Prepare ingredients: kelp, clam meat, white radish and other ingredients;

2. Peel the white radish, wash and cut into pieces

3. Wash the kelp and cut it into a kelp knot; PS: If the dried kelp needs to be soaked

4. Remove the internal organs of the flower clams, wash and drain the water;

5. Boil clear water, add clams and ginger to blanch, remove and drain the water;

6. Wash the pot, pour an appropriate amount of water, boil it, add white radish, kelp knot, clam meat, and ginger;

7. Cover the lid and boil on high heat, then turn to low heat and simmer for 20 minutes;

8. After cooking, just add a little salt. PS: Salt is not suitable for many, the soup will be sweet and delicious.

Tips:
1. Choose kelp that is thick and has no spots;
2. The color of kelp should not be too bright, too bright to increase the fluorescent agent;
3. The clams are very sweet, so the soup is not suitable for putting too much salt, just a little bit.