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Clam and Fried Tofu Spicy Soup

Costo $10, ahorrar $5

Fuente: Recommended by CookPal

  • 20 Min
  • 2 Porciones
  • $10

INGREDIENTES

  • Main Ingredients

    • 1 piece (200g) fried tofu
    • 120g clams (purged)
    • 🥚 1 beaten egg
    • 100g komatsuna (1/2 bunch)
    • 50g shimeji mushrooms (1/2 pack)
    • 1 piece ginger
    • 🧄 1 clove garlic
    • 1 tbsp sesame oil

  • Seasonings

    • 400cc water
    • 1/2 tbsp soy sauce
    • 1 tbsp gochujang
    • 2 tsp Korean chili powder
    • 1/3 tsp chicken stock powder

PASOS

1

Prepare the ingredients by cutting the fried tofu into bite-sized pieces, washing the clams, and chopping the komatsuna.

2

Heat sesame oil in a pot over medium heat and sauté minced ginger and garlic until fragrant.

3

Add the clams, shimeji mushrooms, and water to the pot. Bring to a boil.

4

Add soy sauce, gochujang, Korean chili powder, and chicken stock powder. Stir well.

5

Add the fried tofu and komatsuna. Simmer for 5 minutes until the komatsuna is tender.

6

Slowly pour in the beaten egg while stirring gently to create egg ribbons.

7

Serve hot and enjoy your spicy clam and tofu soup.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 15g
    Proteína
  • 20g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

Use fresh clams for the best flavor.Adjust the spice level by reducing the chili powder or gochujang.This soup can be stored in the fridge for up to 2 days.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.