Ingredients

600 g soft tofu : 300 g (1½ cups) water

200 g clam flesh : 4 g (1 tsp) salt, 1 kg (5 cups) water

seasoning sauce: 18 g (1 tbsp) clear soy sauce, 2 g (½ tsp) salt, 10 g (1½ tbsp) ground red pepper

28 g (2 tbsp) minced green onion, 16 g (1 tbsp) minced garlic, 20 g (1½ tbsp) sesame oil

10 g (½ root) green onion, 15 g (1 ea) green pepper, 10 g (½ ea) red pepper

Preparation

  1. Slice the soft tofu into 5 cm-cubes.
  2. Rinse the clam flesh in salt water and drain water on a strainer.
  3. Blend seasoning sauce.
  4. Cut the green onion and green/red pepper into 2 cm-long and 0.3 cm-thick diagonally.

RECIPE

  1. Season clam flesh with half of the seasoning sauce.
  2. Put the soft tofu and water in the pot, boil it on high heat for 2 min. When it boils, lower the heat to medium and boil it for 5 min.
  3. Add seasoned clam flesh and remained half of the seasoning sauce, then boil it another 2 min.
  4. Add the green onion and green/red pepper, then bring it to a boil.