Classic Clam
Tofu Soup

A light and refreshing soup made with fresh white clams, soft tofu, and aromatic ginger in a clear broth. Simple to prepare, nutritious, and deeply satisfying.

Ingredients

• 500 g fresh white clams
• 200 g soft tofu
• 15 g fresh ginger
• 1 l water
• 1 tsp salt
• 0.5 tsp white pepper powder
• to taste chopped green onions

Instructions

1. 1Add tofu and ginger

   

   Place the white clams in a pot of water, then add the diced tofu and ginger slices. Bring the broth to a gentle simmer so the clams open and release their natural flavor.

   Tip: Starting with cold water allows the clams to gently open and release their natural brininess into the broth without toughening the meat.
2. 2Skim the boiling soup

   

   Use a metal ladle to carefully skim off any white foam and impurities rising to the surface of the boiling clam and tofu soup. This helps keep the broth clear and clean-tasting.

   Tip: Skim the surface regularly as the soup comes to a rolling boil for the best clarity.
3. 3Season the soup

   

   Add a spoonful of salt and white pepper powder directly into the bubbling soup to enhance its savory flavor. Stir gently to dissolve the seasonings evenly.

   Tip: Add salt gradually and taste the broth to avoid over-seasoning.
4. 4Prepare the serving bowl

   

   Place a handful of freshly chopped green onions into the bottom of an empty white serving bowl before pouring in the hot soup.

   Tip: Adding green onions to the bowl first allows the hot soup to lightly blanch them and release their aroma.
5. 5Serve the clam and tofu soup

   

   Carefully remove the soup from the heat and use a large ladle to pour the hot clam and tofu soup into the prepared serving bowl with green onions.

   Tip: Serve immediately while piping hot for the freshest taste.

Storage & Reheating

Burn It Off

Frequently Asked Questions