Preparation

2 hours
Cooking

30 minutes
Difficulty

Easy

If you are looking for a soup to cool off on a hot summer day, then this clam soup with tofu is exactly what you’re looking for. Let’s cook with TasteVN right away!

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1 Preparing clams

2 Preparing ingredients

3 Boil the clams

4 Filter out the clam meat

5 Stir-fry the clams

6 Cooking clam soup with tofu

7 Final product

Ingredients for Clam Soup with Tofu For 4 people

Clams 1 kg Tofu 2 pieces Ground soybeans 2 teaspoons Tomato 1 fruit Chili 7 fruits Red onion 3 bulbs Vietnamese coriander a little Wild betel leaf a little Green onion 1 stalk Cooking oil 1 tablespoon MSG/seasoning powder a little

How to choose fresh ingredients

How to choose fresh clams

For whole clams:

You should choose large clams that feel heavy, are firm, thick, and have unbroken shells.
Clams that are open and do not close are dead clams, you should not buy them.
Live clams do not have a foul smell, but dead clams have a strong fishy odor. Such clams should not be purchased.

For pre-processed clams:

You should choose pre-processed clams that are brightly colored, and when pressed, they have a certain elasticity, indicating they are fresh.
You should not choose pre-processed clams that have an unpleasant smell or are leaking slimy fluid, as these clams have been stored too long or are spoiled.

See details: How to choose fresh clams

How to choose delicious fresh tofu

Choose pieces that feel light in hand, have elasticity and smoothness without being dry and hard, which easily crumble; those are the delicious tofu pieces.
In terms of flavor, fresh and pure tofu will have a fragrant smell and the characteristic creamy taste of soybeans.
On the other hand, pieces of tofu containing impurities will have a faint smell of lime, and when eaten, they will taste bland, dry, and spongy.

See details: How to choose good tofu

Ingredients for clam soup with tofu

How to make Clam Soup with Tofu

1

Preparing clams

After buying clams, soak them in rice washing water for 30 minutes, then remove the clams.

Next, prepare a bowl of clean water, cut in 2 chili peppers, and soak the clams together for another 30 minutes.

After 30 minutes, continue to change the chili water in the same way 2 more times, and the clams will be sand-free.

After soaking the clams in chili water, rinse them clean with water and then drain in a basket.
2

Preparing ingredients

Peel the shallots, wash them clean, and then finely chop them.

Cut the tofu into bite-sized cubes, or larger or smaller depending on your family’s preference!

Tip: You can fry the tofu before cooking the soup if your family prefers a chewy skin.

Rinse the tomatoes you bought with water, use a knife to cut them in half to remove the stem, then chop the tomatoes finely.

Pick the leaves of the Vietnamese coriander and dong riềng, then rinse them clean, the green onion should also be rinsed clean and then chopped finely.
3

Boil the clams

Put the clams into a pot, pour in enough water to just cover the clams, then place the pot on the stove.

Cover the pot and turn the stove on high heat to boil the clams for about 10 minutes until they open fully.
4

Filter out the clam meat

You scoop the clams that have opened completely into a bowl, then separate all the clam meat from the shells and put it into a bowl until all the boiled clams are finished, discarding the clam shells.

Keep the clam broth to make the soup base!
5

Stir-fry the clams

You place a pot on the stove, add 1 tablespoon of cooking oil, turn on the heat and sauté the shallots until fragrant.

When the shallots release their aroma, add all the filtered clam meat and stir-fry evenly.

Next, add the chopped tomatoes and stir-fry on low heat until the tomatoes release their juice.

Add 2 teaspoons of ground soybeans to the pot, then continue to stir-fry to let the ingredients absorb the seasoning.

Tip: You can substitute soybeans with fish sauce according to your taste!
6

Cooking clam soup with tofu

You pour the clam broth into the pot with sautéed tomatoes, then increase the heat to high.

When the soup boils, add the prepared tofu, cover the pot, and cook until the soup is boiling, then add 1/2 teaspoon of seasoning powder to the pot.

Finally, add the chopped green onions, Vietnamese coriander, and wild betel leaves, stir well, and turn off the heat.

You can add another 1/2 teaspoon of monosodium glutamate to the soup and stir well, or adjust the seasoning according to your family’s taste, and continue adding 1 chopped chili to complete.

Tip: The clam broth may contain some leftover sediment, so when pouring the broth into the pot, do it slowly and gently to avoid mixing the sediment into the water. Stop pouring when there is a little broth left and sediment remains.
7

Final product

The clam tofu soup is not only sweet and aromatic from the clam broth but also nutritious and helps cool the body, making it especially suitable for hot summer days!