Dandong Clam and Silken Tofu Soup
Cha-zi Noodles
A light seafood soup from Northeast China featuring fresh white clams and silken tofu served with the iconic yellow fermented corn noodles of Dandong.
In the coastal city of Dandong, Liaoning, the end-of-year feast is often lightened by a bowl of this incredibly fresh clam soup. Unlike heavier northern stews, this dish relies on a unique dry-steaming method to extract the pure essence of white clams, traditionally paired with Cha-zi—vibrant yellow noodles made from fermented corn.
Ingredients
- 500 g fresh white clams
- 1 block silken tofu
- 200 g Cha-zi noodles (fermented corn noodles)
- 2 stalks green onion
- 3 slices ginger
- 12 tsp white pepper
- to taste fresh cilantro
- optional salt
Instructions
- 1Prepare the clams for steaming
Place the fresh white clams into a dry stainless steel pan, spreading them out into a single layer. Do not add any water to the pan; the moisture released by the clams themselves is sufficient for the dry-steaming method, which preserves their natural sweetness and freshness.
Tip: Make sure to use a pan with a tight-fitting lid. High heat and trapped steam are key to getting the clams to open quickly, usually within just one minute. - 2Add aromatics to the clams
Use scissors to snip fresh green onion stalks and thin ginger slices directly over the raw white clams in the pan. Adding these aromatics at the beginning of the dry-steaming process helps to infuse the seafood with flavor and eliminate any fishy scent.
Tip: Snipping aromatics directly into the pan is a convenient way to prep without needing a cutting board. - 3Dry steam the clams
Cover the pan with a tight fitting glass lid and turn the heat to high. This dry steaming method relies on the natural moisture of the clams to cook them quickly, resulting in a more concentrated and flavorful broth than traditional boiling.
Tip: Keep the lid closed to trap the steam. White clams typically open within just one minute on high heat. - 4Remove the cooked clams
As the clams open their shells, use tongs to promptly remove them from the pan. The liquid remaining in the bottom is the pure, milky essence of the clams which will form the savory foundation of your soup.
Tip: Remove the clams immediately after they open to ensure the meat stays tender and doesnt overcook. - 5Strain and collect the broth
Pour the concentrated white clam broth from the pan into a separate bowl, being careful to leave the very last bit of liquid in the pan. This ensures that any sand or grit released by the clams stays behind and doesnt ruin the soup.
Tip: For the best balance, mix one part of this pure clam broth with three parts fresh water. - 6Simmer the silken tofu
Add the cubes of silken tofu into the pot of boiling water and clam broth mixture. Allow the tofu to simmer for five minutes to soak up the briny flavors before returning the clam meat to the pot.
Tip: Since the clam broth is naturally salty, taste the soup before deciding whether to add extra salt. - 7Reheat and garnish
Return the shucked clam meat and any reserved juices to the pot with the simmering tofu. Add the white pepper and bring to a final boil. Once boiling, stir in the chopped green onions and cilantro before serving over prepared Cha-zi noodles.
Tip: Serve this soup immediately while piping hot to appreciate the contrast between the tender clams and the silky tofu.
