Savory Clam
Mushroom Soybean Paste Soup

A comforting, umami-rich soup featuring plump clams, tender button mushrooms, and pork belly simmered in a savory soybean paste broth.

Ingredients

• 150 g pork belly, diced
• 1 tbsp lard
• 2 stalks scallions, sliced
• 3 slices ginger
• 2 cloves garlic, minced
• 150 g button mushrooms, sliced
• 300 g clams, cleaned
• 1 tbsp soybean paste
• 1 tsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp doubanjiang
• 500 ml boiling water
• 1 cup green leafy vegetables
• to taste salt

Instructions

1. 1Fry the pork belly

   

   Place diced raw pork belly into a hot wok with lard. Stir-fry over medium heat until the pork is golden brown and fragrant, ensuring the fat renders out nicely.

   Tip: Fry until the edges of the pork are crispy for the best texture and flavor depth.
2. 2Sauté the aromatics

   

   Add the sliced scallions, ginger, and garlic to the wok with the rendered pork. Stir-fry briefly until the aromatics are fragrant and soft.

   Tip: Add the aromatics after the pork has rendered some fat to allow the flavors to infuse into the oil.
3. 3Cook the mushrooms

   

   Toss the sliced button mushrooms into the wok with the pork and aromatics. Stir-fry for a minute or two until they soften slightly.

   Tip: Dont crowd the pan too much so the mushrooms brown rather than steam.
4. 4Add the clams

   

   Add the cleaned, sand-purged whole clams to the wok. Stir to combine them evenly with the pork and mushroom mixture before seasoning.

   Tip: Ensure your clams are thoroughly purged of sand in salt water before adding them to the pot.
5. 5Season with soybean paste

   

   Add a generous spoonful of dark soybean paste into the simmering broth along with the other seasonings. Stir well to incorporate the paste into the liquid.

   Tip: Dissolve the soybean paste thoroughly into the hot liquid to avoid clumps and ensure an even, savory flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions