Milky Clam, Egg,
Tofu Soup

Warm up with this deeply nourishing clam, egg, and tofu soup. A creamy, flavor-packed broth is built effortlessly using hot water, aromatics, and the natural sweetness of fresh clams.

Ingredients

• 500 g fresh clams, cleaned and purged
• 3 whole eggs, beaten
• 1 block soft tofu, cubed
• 1 medium luffa, peeled and sliced
• 1 tbsp lard
• 2 tbsp cooking oil
• 3 cloves garlic, sliced
• 3 slices ginger
• 4 cups hot water
• to taste salt
• to garnish chopped green onions

Instructions

1. 1Fry the beaten eggs

   

   Heat oil in a pan, pour in the beaten egg mixture, and fry both sides until they are cooked and golden in color. Remove from the pan and set them aside for later use.

   Tip: Ensure the pan is sufficiently hot before adding the eggs to achieve a nice golden crust.
2. 2Cook eggs until golden

   

   Continue to cook the eggs, flipping them as needed until both sides are a rich golden color. Once cooked, remove the eggs from the pan and set them aside.

   Tip: Remove the eggs promptly once golden to prevent them from becoming too dry or overcooked.
3. 3Sauté the aromatics

   

   In the same pan, heat a portion of lard. Add the sliced garlic and ginger, and sauté them until fragrant to build a flavor base for the soup.

   Tip: Use medium heat to release the oils from the garlic and ginger without burning them.
4. 4Sauté the clams

   

   Add the fresh clams into the pan with the sautéed garlic and ginger. Stir-fry them briefly to combine the flavors.

   Tip: Ensure the clams are well-cleaned before adding them to the pan.
5. 5Stir-fry with luffa

   

   Add the sliced luffa to the pan with the clams. Stir-fry the mixture together until the luffa begins to soften slightly.

   Tip: Stir-fry quickly to ensure the luffa keeps its texture.
6. 6Transfer to clay pot

   

   Transfer the stir-fried clam and luffa mixture into a clay pot, which will be used for the final simmering process.

   Tip: Using a clay pot helps maintain an even heat for the soup.
7. 7Add hot water to the pot

   

   Carefully pour hot water into the clay pot containing the sautéed clams, luffa, garlic, and ginger until the ingredients are just covered. Using hot water helps maintain the cooking temperature and creates a milky, flavorful broth.

   Tip: Using hot water instead of cold is key to achieving that creamy, milky appearance in the soup base.
8. 8Season the broth

   

   Add salt to the broth in the clay pot to enhance the natural sweetness of the clams and luffa. Stir gently to ensure the salt dissolves evenly into the soup.

   Tip: Season cautiously at first; clams are naturally salty, so adjust to your preference before serving.
9. 9Add tofu, eggs, and simmer

   

   Gently place the cubes of soft tofu and the previously fried egg pieces into the simmering clay pot. Cover the pot with a lid and simmer everything together for about 10 minutes so the ingredients absorb the rich flavors of the clam broth.

   Tip: Add the soft tofu carefully to prevent it from breaking apart in the bubbling liquid.

Storage & Reheating

Burn It Off

Frequently Asked Questions