Cabbage Lala Soup
Healthy and delicious cabbage soup with fresh lala clams, tofu and some pork belly
Ingredients
- 500 g Chinese cabbage - cut to thick strips
- 500 g lala
- 50 g dried shrimp
- 2 pcs dried scallops
- 3 cloves garlic
- 1800 ml water
- 100 g pork belly
- 1 block tofu - cut to small pieces
- 1 tsp chicken powder
- 1 tsp salt - or to taste
Instructions
- Scrub lala clams with a brush and rinse under running water 2-3 times. Then add 1 tablespoon of water and soak lala clams in a large bowl with water for an hour. Then rinse them under running water and soak with salt and water again for another hour to ensure the clams are thoroughly clean (pushes sand out of their shells). Rinse and drain well.
- Soak dried shrimp in water for 10 minutes and roughly chop (reserve shrimp water for later use). Soak dried scallops in warm water for 10 minutes (reserve scallop water for later use). Cut pork belly to strips and season with little sesame oil, salt and pepper. Leave it in the fridge or later use.
- Heat up wok with some oil. Add garlic and dried shrimps, fry to aromatic. Throw in cabbage and for about 2 minutes. Add dried shrimp water, scallop water and water, bring to boil. Cover and simmer at medium heat for about 30 minutes or vegetables softened.
- Lastly turn to high heat, add tofu, pork belly and lala clams. Cover and boil until lala clams open up (about 2 minutes) and it is done to serve immediately.
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