Classic Clam
Tofu Soup
A light, nourishing soup combining the briny sweetness of fresh clams with delicate, silken tofu in a clear, ginger-infused broth.
Clam and Tofu Soup is a staple in many coastal Asian households, celebrated for its clean flavors and simple preparation. This dish highlights the natural savoriness of clams, which release their own flavorful juices into the water, creating an instant, umami-rich broth. It is a humble yet comforting meal, perfectly balanced with the smooth texture of tofu and the aromatic brightness of ginger and cilantro.
Ingredients
- 500 g fresh clams
- 300 g silken tofu
- 1 piece ginger
- 2 stalks green onion
- 1 tsp chicken bouillon
- 1 tsp salt
- 1 tsp soy sauce
- 1 small bunch cilantro
- 1 tbsp cooking oil
Instructions
- 1Prepare the aromatic base
Pour water into the pan with the sautéed green onion and ginger pieces. Bring the mixture to a boil to create a flavorful foundation for the soup.
Tip: Ensure the ginger and green onion are aromatic before adding the water to maximize flavor extraction. - 2Season the broth
Add salt and chicken bouillon to the boiling water to season the broth. Stir well until the seasonings are fully dissolved.
Tip: Taste your broth at this stage to adjust the seasoning levels to your preference. - 3Add main ingredients
Gently add the clams and tofu cubes into the boiling seasoned water. Allow the mixture to cook until the clams open and the tofu is heated through.
Tip: Handle the tofu cubes carefully to prevent them from breaking while stirring. - 4Enhance flavor and color
Drizzle a small amount of soy sauce into the soup. This will deepen the color of the broth and add a savory depth to the dish.
Tip: Add the soy sauce gradually to control the color and saltiness of the final broth. - 5Garnish and serve
Sprinkle fresh chopped green onions and cilantro over the soup as a final garnish. The dish is now ready to be served immediately while hot.
Tip: Add the fresh herbs right before serving to keep their color vibrant and texture crisp.
