Traditional Clam Geda Soup (Clam Flour Nugget Soup)
A rustic, soul-warming soup featuring tender clam meat and soft flour nuggets in a savory, tomato-potato broth. This traditional comfort dish is packed with umami.
Clam Geda Soup is a beloved home-style dish that perfectly balances delicate seafood sweetness with a robust, hearty broth. The star of the recipe is the geda—small, tender flour nuggets—which are cooked directly in the flavorful tomato and potato-based soup. It is a satisfying, nutritious meal that brings a taste of traditional comfort to your table.
Ingredients
- 200 g clam meat
- 2 large potatoes
- 2 medium tomatoes
- 30 g wood ear mushrooms
- 100 g all-purpose flour
- 1 large egg
- 2 stalks green onions
- 20 g Chinese chives
- 1 tbsp lard
- 2 tbsp vegetable oil
- 1 tsp light soy sauce
- 1 tsp seafood seasoning
- to taste salt
Instructions
- 1Heat the wok
Place a wok over high heat and add a spoonful of lard followed by vegetable oil. The combination of lard and oil provides a rich, savory base for stir-frying the vegetables.
Tip: Lard adds a distinct, traditional depth of flavor that vegetable oil alone cannot achieve. - 2Fry the green onions
Add the sliced green onions into the hot oil. Fry them until they turn a fragrant golden brown, then remove them from the wok and set aside to infuse the oil with aroma.
Tip: Watch the green onions closely; they can go from golden to burnt very quickly. - 3Sauté the potatoes
Add the diced potatoes to the flavored oil in the wok. Stir-fry them over medium-high heat until they begin to develop a slight golden color on the edges.
Tip: Sautéing the potatoes first helps them hold their shape when simmered in the soup later. - 4Stir-fry with tomatoes
Toss the diced tomatoes into the wok with the potatoes. Continue to stir-fry until the tomatoes soften and release their juices, creating a flavorful base for the soup.
Tip: Press the tomatoes lightly with your spatula to speed up the release of their juices. - 5Add boiling water
Pour boiling water into the wok with the sautéed potatoes and tomatoes. Adding boiling water keeps the temperature high and helps develop the soups flavor quickly.
Tip: Use boiling water rather than cold to ensure the soup returns to a simmer immediately. - 6Prepare flour nuggets
In a small bowl, combine flour and one egg. Mix continuously with chopsticks until the mixture forms small, loose, and crumbly nuggets.
Tip: Do not add too much liquid; you want a dry, crumbly consistency for the nuggets. - 7Add the flour nuggets
With the soup at a steady simmer, gently sprinkle the prepared flour and egg nuggets into the pot. Avoid dumping them in all at once to ensure they cook evenly and maintain a light, crumbly texture.
Tip: Add the nuggets slowly and stir gently to prevent them from clumping together.
