Savory Clam
Mushroom Soybean Paste Soup
A comforting, umami-rich soup featuring fresh clams, earthy mushrooms, and tender bok choy in a savory soybean paste broth that comes together in minutes.
This soybean paste soup is a perfect example of how simple ingredients can create deep, satisfying flavors. By building a base with rendered pork belly and aromatics before introducing the clams and earthy mushrooms, you create a complex broth that highlights the natural sweetness of the seafood. It is an ideal quick meal that feels nourishing and complete with the addition of fresh green vegetables.
Ingredients
- 200 g clams, purged and cleaned
- 100 g pork belly, sliced
- 100 g shiitake or button mushrooms, sliced
- 2 cups bok choy, chopped
- 1 tbsp soybean paste
- 1 tsp lard
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 1/2 tsp chili bean paste
- 2 stalks green onion, chopped
- 3 slices ginger
- 2 cloves garlic, minced
- 500 ml water
- to taste salt
Instructions
- 1Stir-fry the pork belly
In a hot wok, stir-fry the pork belly pieces in lard until they are fragrant and lightly browned. This renders the fat and creates a flavorful base for the soup.
Tip: Ensure the pan is sufficiently hot before adding the pork to get a good sear. - 2Sauté the aromatics
Add the chopped green onions, sliced ginger, and garlic cloves to the pan with the pork. Stir-fry briefly until the aromatics are fragrant.
Tip: Keep the aromatics moving to prevent the garlic and green onions from burning. - 3Add the mushrooms
Add the sliced mushrooms to the wok with the pork and aromatics. Sauté for a few minutes until they begin to soften and release their moisture.
Tip: Mushrooms absorb flavors well, so let them cook in the rendered pork fat for a deeper taste. - 4Add the clams
Add the cleaned clams to the pan, mixing them thoroughly with the pork and mushroom base to ensure they are evenly distributed.
Tip: Make sure the clams have been properly purged of sand beforehand for the best texture. - 5Season with soybean paste
Add a spoonful of thick soybean paste into the simmering broth. Stir well to incorporate the paste into the liquid, seasoning the dish deeply.
Tip: Adjust the amount of paste to suit your preference for saltiness and umami flavor.
