This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
A light, clear Chinese-style soup of sweet Manila clams simmered in a fragrant ginger broth with pak choi, finished with red chilli and spring onion. It’s ready in 15 minutes. Clams are naturally low in fat and rich in iron and vitamin B12, making this a warming, nourishing starter.
1.
Soak the clams in a bowl of cold salted water for 30 minutes to help them release any sand, then rinse well. Throw away any with cracked shells, and any that are open and don’t close when tapped.
2.
Bring the ginger and 500ml water to the boil in the saucepan, then simmer to infuse (3–5 minutes).
3.
Add the pak choi stems and clams. Cover and cook until the clams have opened (3–5 minutes). Throw away any clams that stay closed.
4.
Stir in the pak choi leaves until wilted (30 seconds). Season with the white pepper and taste. Salt usually isn’t needed.
5.
Ladle into bowls and garnish with the chilli and spring onion.
6.
Make it a main: Add 280g firm tofu (cubed), 150g frozen edamame and 200g sliced mushrooms with the clams, simmering for 5 minutes.
7.
8.
9.
10.
11.
12.
Storage information
Best eaten straight away. Clams don’t reheat well and shouldn’t be kept. Not suitable for freezing.
Tip
Noodle soup: Add 50g dried glass noodles (mung bean vermicelli) with the clams for a more filling soup.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript