Ingredients

Clam pickle

One tofu tomato

Flammulina velutipes

fresh shrimps

ingredients

Oil salt

ginger

Steps of mushroom seafood soup

1. Flammulina velutipes, mushrooms and shrimps, Harry, wash and get ready;

2. Cut the tender tofu into pieces, slice the kimchi, and cut the tomatoes into small pieces.

3. Add hot oil to the pot and add ginger foam;

4. Flammulina velutipes are added one after another, and the mushrooms are stir-fried on fire;

5. Then add the diced tomatoes and stir fry together. While frying, press the tomatoes with a spatula to make them juice quickly;

6. After the tomato is juiced, add water, add the cut kimchi, and cook over high fire;

7. After the water in the pot is boiled, put the clams into the pot. When the clams' shells are opened, it means that the clams are ripe!

8. After clams open their shells, you can add tofu and decapitated fresh shrimp, and season with a little salt! When the shrimp in the pot turns red, the soup will be cooked and ready to go out!