Ingredients with Measurements:
- 1 pound of clams
- 1 block of firm tofu
- 4 cups of chicken or vegetable broth
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of sesame oil
- 1 teaspoon of sugar
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the clams thoroughly under cold water and discard any that are open or cracked.
2. Cut the tofu into small cubes and set aside.
3. Heat the vegetable oil in a large pot over medium heat.
4. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
5. Add the chicken or vegetable broth to the pot and bring to a boil.
6. Add the clams to the pot and cover with a lid.
7. Cook for 5-7 minutes until the clams have opened up.
8. Remove the clams from the pot and set aside.
9. Add the cubed tofu to the pot and let it simmer for 2-3 minutes.
10. Add the soy sauce, rice vinegar, sesame oil, and sugar to the pot and stir to combine.
11. Season with salt and pepper to taste.
12. Add the sliced green onions to the pot and stir to combine.
13. Divide the soup into bowls and top with the cooked clams.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 8g
- Total carbohydrates: 10g
- Protein: 18g
Substitutions for ingredients:
- Clams can be substituted with mussels or shrimp.
- Firm tofu can be substituted with soft tofu or tempeh.
- Chicken or vegetable broth can be substituted with seafood broth or water.
Variations:
- Add sliced mushrooms or bok choy to the soup for extra flavor and nutrition.
- Use miso paste instead of soy sauce for a different flavor profile.
- Add a beaten egg to the soup for a more filling meal.
Tips and tricks:
- Make sure to discard any clams that do not open up during cooking.
- Adjust the seasoning to your liking by adding more or less soy sauce, rice vinegar, or sugar.
- Serve the soup with a side of rice or crusty bread for a more filling meal.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Garnish the soup with sliced green onions or cilantro for a pop of color.
Garnishes:
- Sliced green onions or cilantro
Pairings:
- Serve the soup with a side of rice or crusty bread.
Suggested side dishes:
- Steamed vegetables or a side salad
Troubleshooting advice:
- If the soup is too salty, add more broth or water to dilute the flavor.
Food safety advice:
- Make sure to discard any clams that do not open up during cooking to avoid foodborne illness.
Food history:
- Clam and tofu soup is a popular dish in Chinese cuisine and is often served as a light and healthy meal.
Flavor profiles:
- The soup has a savory and slightly sweet flavor from the soy sauce, rice vinegar, and sugar. The clams add a briny flavor while the tofu adds a creamy texture.
Serving suggestions:
- Serve the soup as a light and healthy meal for lunch or dinner.
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Taste: Savory, Umami, Briny, Mild, Comforting