Friday, June 19, 2009
Fresh Clam Soup with Tofu and Mustard Greens
This is a popular clear soup in Chinese restaurants and "paluto" restaurants here in Manila. It is not surprising, really, since this a flavorful, yet refreshing hot soup. It cleanses the palette in between eating dishes and viands of different flavors. It is healthy and nutritious and virtually non-fat.
This is definitely Hubby's favorite. The secret is getting fresh, live and clean clams. I try to prepare this every chance I get fresh clams from the market. I was just wondering myself why I have not blogged about this before :)
In this nutritious soup, the clams provide the flavor, the tofu provides the protein and I think the ingredient that makes this soup stand out in flavor is the mustard greens. Contrary to what you might suspect, these greens will not make the soup bitter. The leaves made the soup lighter and more refreshing.
1 Kilo fresh clams, clean very well
1 block soft tofu, sliced
100 gms mustard greens, cleaned, chopped
5 slices fresh ginger
1 onion, chopped
3 T canola oil
5 T minced garlic ( we prefer garlicky flavor, lessen if you prefer)
4 T Chinese cooking wine
5 C water
salt and pepper to taste
1. In a cooking pan or wok, saute ginger slices in oil until fragrant. Add in the onions and garlic. Saute until fragrant but not burnt.
2. Add in the clams. Cover for a minute. Then add in the Chinese cooking wine. Cover for another minute.
3. Add in the water. Cover and let boil.
4. When the shells of the clams are fully opened, then the soup is ready. Drop in the soft tofu and mustard greens. Let boil, and cook for a while, add salt and pepper according to taste. Ladle up and serve as soon as possible. The clam meat will shrink if cooked for a long time. Discard shells that did not open.
If you are cooking soup with strong flavor like clams, or beef, consider adding a few mustard greens. Mustard greens not only adds to the clear taste, but gives a lot of nutrition as well. This food is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Niacin, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Vitamin B6, Folate, Calcium, Phosphorus, Potassium, Copper and Manganese. (source: NutritionData.com) I am surprised to learn that this is one of the few greens that contain protein because it is rich in amino acids. This means this is an ideal food for vegetarians.
Sharing this healthy and nutritious soup with the Weekend Herb Blogging community, headed by Haalo of Cook (Almost) Anything At Least Once. This edition is hosted by Astrid at Paulchen's Foodblog.