Baby Bok Choy, Clam, and Tofu Soup

Name: Baby Bok Choy, Clam, and Tofu Soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 500 g white clam; 1/2 piece Tofu; to taste Baby bok choy; to taste Salt; a pinch chicken essence; a pinch Black pepper; a few drops Sesame oil; to taste Scallion; to taste Ginger

Baby bok choy and tofu simmered with purged clams in a ginger-scented broth, the shellfish adding briny sweetness once they open.

10 minNewEasy Soups Boil Light

Instructions

1
Cut the tofu into small pieces.
2
Add an appropriate amount of salt and a few drops of oil to the white clams, mix to expel sand, and let sit for 1 hour.
3
Wash the bok choy.
4
Cut the larger leaves into two sections.
5
Slice the scallions and ginger.
6
After the oil in the pan is hot, add the green onions and ginger and stir-fry until fragrant.
7
Add an appropriate amount of water.
8
Add the tofu.
9
Shake the white clams a few times and rinse them with water.
10
After the soup comes to a boil, add the clams.
11
Wait until all the clams open.
12
Add the bok choy.
13
When the baby bok choy becomes soft, season with salt, pepper, chicken bouillon, and sesame oil.
14
Put it in a soup bowl.