How to make Korean kimchi clam soup

There are so many things in China, do you want to go and see them? I believe that the answer of most people is yes. Going out and gaining experience can broaden your horizons and is beneficial to your physical and mental health. When you arrive in a strange place, the first thing you should do is to try the local food. This is the top priority for you who love food. And once you’ve eaten it, you may start to miss it. If you are reluctant to leave, please follow me and learn how to make this delicious Korean kimchi clam soup.

1. Prepare the raw materials, soak the clams for half a day in advance, and add appropriate amount of oil in the water to help the clams spit out the sand.

2.1 Add water to the pot, add salt after boiling, add tofu cubes, and simmer over low heat.

3.2 Slice the tofu and shiitake mushrooms, slice the zucchini, and cut the onion into shreds.

4.1 Add a small amount of oil to the wok and fry the onion shreds until fragrant.

5.2 After cooking the tofu for 5.6 minutes, add the shiitake mushrooms and continue stewing.

6.1 Put the fried kimchi, onion, ginger slices and shallots into the tofu pot and cook together.

7.2 Add kimchi and stir-fry for 2 minutes.

8. After boiling again, add zucchini slices and season with salt and sugar.

9. Add the clams and turn the heat to medium.

10. Add lettuce.

11. Once the clams open, they are cooked.

12. Sprinkle with cooked sesame seeds and serve.

All you have to do is follow the editor's introduction, prepare the ingredients, and start following the steps one by one. I believe that delicious Korean kimchi clam soup will be yours.