Clam & Mushroom Soup
A Light, Comforting Soup Full of Natural Umami
This clam and mushroom soup highlights the natural sweetness of seafood and mushrooms. With soft tofu and pan-fried eggs added for texture, the soup is light yet flavorful—perfect for a comforting, everyday meal without heavy seasoning.
Ingredients (Serves 2–3)
- Clams 360g
- White beech mushrooms 70g
- Shiitake mushrooms 50g
- Tofu 200g
- Eggs 2
- Chopped scallions 2g
- Cooking oil 10g
- Water 520g
- Salt 3g
Instructions
1. Prepare the ingredients: Soak the clams in water for about 2 hours to release sand, changing the water once or twice. Rinse clean. Cut the white beech mushrooms into sections, slice the shiitake mushrooms, and cube the tofu.
2. Heat 10g cooking oil in a pot over medium heat for about 2 minutes. Crack in the eggs and fry for 1 minute, flip, and cook another minute until fully set. Remove and cut into small pieces.
3. Make the soup base: Using the remaining oil, sauté the chopped scallions until fragrant. Add the mushrooms and stir-fry evenly. Pour in the water and add salt. Bring to a boil and cook for about 4 minutes.
4. Once boiling, add the tofu, fried eggs, and clams. Cover and simmer for about 4 minutes, until the clams open completely. Remove from heat and serve.
Tips
- Adding a little salt and oil when soaking clams helps them release sand more easily.
- Feel free to adjust the mushroom varieties based on preference.
