Ingredients ?

Clams 250g

Frozen prawns 6 pcs

Japanese tofu 2 strips

Kimchee mushrooms 50g

Oil tofu 1 sheet

Spinach 2 sprigs

Ginger and green onion moderate

Materials wine 10g

Pepper 2g

Salt moderate

Scented oil A little

How to Make Clam and Seafood Soup ?

Prepare all the ingredients.

Blanch the enoki mushrooms in boiling water and set aside.

Cook the Japanese tofu in boiling water for 2 minutes.

Put the clams into the boiling water.

Cook them until they open their mouths, then rinse them again and set aside.

Put the oil in a frying pan and fry the onion and ginger.

Pour in the prawns and stir fry for a few minutes.

Add the cooking wine and stir-fry off the heat.

The fried prawns into a casserole dish with the right amount of water to cook for 3 minutes.

Then add the enoki mushrooms, Japanese tofu and oil bean skins and bring to the boil.

Pour in the clams.

Add the washed spinach.

Season with salt and pepper.

Drizzle in the sesame oil.

Boil the spinach to soften and turn off the heat.

Tips

Cook the enoki mushrooms and Japanese tofu in boiling water first to shorten the soup making time.

All the ingredients do not need to cook for a long time, boiling can be put into the next ingredient, so that the soup is delicious, the clams meat is tender and tasty.