Known as one of the most beloved ingredients in the summer, clams are high in nutritional value, rich in calcium, and filled with essential nutrients for the body. In addition to dishes such as Thai-style steamed clams, stir-fried clams with garlic butter, and stir-fried clams with coconut, clams can also be used to make soup.
When combined with seaweed, the “king of all foods,” and tofu, you will have a delicious, refreshing, nutritious clam and seaweed soup with a digestive and cooling effect on the body. Let’s learn how to make this enticing soup with the simple recipe below.
1. Ingredients for clam and seaweed soup
– Clams: 450 grams
– Tofu: 1 piece
– Small seaweed: 1 piece
– Ginger, spring onion
– Seasonings: Salt, cooking oil, MSG, pepper
2. Steps to make clam and seaweed soup
Step 1: Prepare the ingredients
– After buying the clams, soak them in a bowl of saltwater and add a few drops of cooking oil to help remove the sand and dirt from their mouths. Then, remove the clams, rinse them with clean water, and let them drain.
– Peel the ginger, wash it, and slice it thinly.
– Remove any wilted or discolored leaves from the spring onion, wash it, and chop it finely.
– Gently wash the tofu to remove any impurities and cut it into bite-sized pieces.
– Soak the seaweed in water until it expands. Rinse it thoroughly with water and cut it into short pieces or long strips.
Step 2: Cook the soup
– Place a pot on the stove and add a little cooking oil. Then, sauté the ginger until fragrant and pour in enough water to cover the ingredients.
– Wait until the water in the pot boils, then add the tofu and seaweed and cook together. You need to cover the pot tightly and cook over high heat.
– When the soup is boiling, reduce the heat to medium and continue cooking for another 10 minutes. At this point, add the clams to the pot and boil over high heat until the clams open.
When the clams open, depending on your preference and taste, you can season the soup with a little salt or MSG.
– Sprinkle the chopped spring onion into the pot and turn off the heat. To enhance the flavor of the soup, you can also add a little pepper.
After cooking, the clam and seaweed soup will have an extremely attractive color and aroma. When eating, you can savor the chewy and sweet clams combined with the refreshing seaweed and fragrant tofu. This dish is best enjoyed with hot rice.
3. Notes when cooking clam and seaweed soup
– To remove the sand from the clams, you should soak them in a bowl of saltwater (about 1-2 tablespoons of salt in water) for about 2 to 3 hours. If you want to shorten the soaking time, you can add a little cooking oil or a few slices of chili to the saltwater.
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