clam and tofu soup

chinese people love soup. unlike western style soups, they prefer theirs to be clean and light in taste…. definitely no cream or butter, or any dairy product for that matter. a very simple yet common soup is tofu with cilantro in a chicken broth. usually a century egg is thrown in there for protein, though it doesn’t add much to the flavor. so instead of the dark fermented egg, we substituted it with clams! this is a tasty broth that cooks in less than 10 minutes.

fresh clams 2 lbs (1 kg)
tofu 1 brick
chicken stock 2 cups (480 ml)
cilantro 1 bunch
green onion 1 bunch
white wine 1/2 cup ( 120 ml)
garlic, shallot, and ginger a little bit of each

  • wash the clams and soak them in cold water for at least 15 minutes
  • add oil to a pot and turn heat on high. toss in the garlic, shallot, and ginger to lightly brown
  • throw in the clams and stir for a minute
  • add the white wine and chicken stock, bring to a boil
  • throw in the cilantro, green onion, and tofu
  • turn down heat to simmer
  • clams are cooked when they open
clean and soak the clams

clean and soak the clams

clean and briny

refreshing and light

commentaries

jun:

for more flavor, try adding some pork meat or dried shrimp to the soup for extra body.

priscilla:

don’t eat the clams that do not open. they have gone bad. unless you want a detox 😉

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s