Razor Clam and Shrimp Noodle Soup
When you're busy running errands all day, you don’t want to rely on takeout for every evening meal. Noodles are the quickest, simplest home-cooked option, but it’s always nice to switch up your soup base. This recipe pairs fast-cooking noodles with a fresh, savory broth made with fresh shrimp, razor clams, tofu, and fish—the soup base is incredibly flavorful. If you love seafood, be sure to give this dish a try!
Ingredients
Shrimp
200 g
Tofu fish
3 pieces
Razor clams
250 g
Dried noodles
150 g
Corn oil
to taste
Ginger
to taste
Fine salt
to taste
Cooking wine
to taste
Pepper
to taste
Instructions
1
Step 1
Prepare the ingredients as shown. Use slightly more ginger than you would for typical stir-frying.
2
Step 2
Add oil to the pot and sauté the ginger until fragrant.
3
Step 3
Add the shrimp and stir-fry until the shells turn red and release their aroma.
4
Step 4
Cut the tofu fish into pieces, add to the pot, lightly pan-fry, then pour in water.
5
Step 5
Use a knife to scrape off the dark spot at the back of each razor clam shell; this prevents the shells from opening during cooking.
6
Step 6
Once the ingredients in the soup pot have released their flavors, season with fine salt and cooking wine.
7
Step 7
Add the razor clams and scallion segments; simmer for about half a minute to form the soup base.
8
Step 8
In a separate pot, bring water to a boil and cook the noodles. Combine with the prepared seafood broth and finish with freshly ground pepper to taste.
