CookPal AI
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Shijimi and Tofu Thick Soup

Coût $8, économiser $5

Source: Recommended by CookPal

  • 15 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Seafood

    • 300g shijimi clams (purged)

  • Dairy / Tofu

    • 300g silken tofu

  • Vegetables

    • 🧅 165g green onion, sliced diagonally
    • 5 slices ginger

  • Seasonings

    • 1/2 tbsp salad oil
    • 1 tbsp sake
    • 💧 400ml water
    • 🧂 1 pinch salt
    • 1/2 tbsp soy sauce
    • 1/2 tsp sesame oil

  • Thickener

    • 1/2 tbsp potato starch
    • 💧 1 tbsp water

ÉTAPES

1

Wash the shijimi clams thoroughly in a bowl of water, rubbing them together, and drain.

2

Slice the green onion diagonally into 1cm pieces.

3

Heat salad oil and ginger in a frying pan over low heat until fragrant, then add shijimi clams, sake, and water. Bring to a boil and skim off any foam.

4

Add green onion and tofu (scooped into bite-sized pieces with a spoon), season with salt and soy sauce, and gently mix. Cover and simmer on low heat for 3 minutes.

5

Add the potato starch slurry to thicken the soup, then drizzle sesame oil on top.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 12g
    Protéines
  • 8g
    Glucides
  • 5g
    Graisses

💡 Astuces

Use fresh shijimi clams for the best flavor.Adjust the salt and soy sauce to taste.Serve hot to enjoy the warming effect of the soup.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.