During winter, Hong Kongers particularly like to have soups, such as hot and sour soup, shark fin soup, snake soup, etc. Perhaps because of their thick texture, a bowl of soup can fill the stomach and warm the body.
I believe that many people, like BigBoy, grew up eating corn soup. Although this soup cannot be called authentic Cantonese cuisine, it has in fact become a household delicacy over time. Almost every family has its own recipe. Some people add fish maw, some add fresh corn, and some add tofu... Although the recipes are not exactly the same, they are all based on the same principle.
The variation I'm bringing today involves adding fresh clams. Adding fresh clams is the best way to bring out a fresh and sweet taste to the broth. As the clams open up during cooking, their briny sweetness generously infuses into the soup, instantly enriching the flavor profile of the corn soup. The tofu acts as a textural component, providing a smooth and delightful sensation.
An essential step in corn soup is adding an egg. Not only does it enhance the visual appeal of the soup, but it also plays a crucial role in thickening the broth, making it a vital element in the dish.
In an instant, a bowl of tempting corn tofu clam soup is created, best enjoyed hot to fully appreciate its flavours.
Ingredients (4 servings)
Fresh corn | 1 cob |
|---|---|
Canned cream corn | 1 can |
Clams | 600g |
silken tofu | 1 carton |
Egg | 1 bulb |
water | 1.2L |
salt | to taste |
Steps
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