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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
Vegetable soup with pennywort will have a cool and refreshing taste, when combined with sweet clams, it will be even tastier and more flavorful. Today, TasteVN guides you to get into the kitchen to cook clam soup with pennywort – a simple soup dish that not only cools you down but also makes the family meal more appealing!
Ingredients for Clam Soup with Pennywort Serves 4
Clam meat 100 gr Pennywort 300 gr Spring onion 1 stalk (chopped) Common seasoning a little (salt/ seasoning powder/ monosodium glutamate/ ground pepper)
How to choose fresh and delicious ingredients
How to choose sweet clams
- If buying clams with shells, choose those with intact shells, hard, tightly closed, and of medium size, not too small or too large.
- For clams that have been shelled, choose those that have white, plump meat, are still warm, and have no strange smell.
- Do not buy clams that look dull, have soft mushy meat, or smell rotten.
How to choose fresh pennywort
- It’s best to buy bunches of pennywort with intact leaves, firm leaves that are not wilted, and a color that is not too dark or too pale.
- Do not buy those with dark green leaves that have started to flower, as this indicates old pennywort, which is not tasty. Check carefully to avoid purchasing bunches that are infested with pests or wilted.
How to prepare Hến soup with young vegetables
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Prepare young vegetables and hến
Young vegetables bought should be washed with salted water, then rinsed with clean water and drained, using hands to strip off the leaves and discard the stems.
Soak young vegetables in diluted salted water, gently kneading while soaking to slightly bruise the vegetables, then rinse and drain.
Rinse the hến with warm water, place the hến in a bowl along with half of the chopped green onion (use the green onion roots for marinating for better flavor), half a teaspoon of seasoning, mix well and let it sit for about 5 minutes to absorb the flavor.
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Cook the young vegetable soup with hến
Place a pot on the stove, boil 500ml of water, then add the marinated hến, when the water boils vigorously, skim off the foam, season with 1/3 teaspoon of salt, 1/3 teaspoon of monosodium glutamate, stir well until the seasonings dissolve completely. Taste again to adjust the flavor to your liking.
Next, add the young vegetables, stir well, cook for another 2-3 minutes, then turn off the stove, add the remaining chopped green onion and half a teaspoon of ground pepper to finish.
Tip: Since young vegetables cook quickly, to avoid them becoming mushy, season to taste before adding the vegetables.
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Final Product
Clam soup cooked with water spinach has bright green vegetables, delicious and sweet clam meat, and a clear broth with a balanced sweet taste, best enjoyed with hot rice.
On days when you don’t know what soup to make for the family meal, try this clam soup cooked with water spinach!
See more:
Just a few simple steps and you have a bowl of bitter melon soup with clams that is bright green, with a sweet and refreshing taste that is incredibly appealing. Wishing you success!
