🥣 𝙇𝙞𝙜𝙝𝙩 & 𝙉𝙪𝙩𝙧𝙞𝙩𝙞𝙤𝙪𝙨 𝙈𝙞𝙨𝙤 𝘾𝙡𝙖𝙢 𝙎𝙤𝙪𝙥

呢煲麵豉蜆湯勁好飲✌🏻比起老火湯，佢嘅口感極之輕盈無負擔，但營養依然超豐富～☺️

💖麵豉煲湯靈魂秘訣：麵豉含有豐富活性酵素同香氣，千萬唔好大滾！熄火前先將麵豉喺湯度拌勻溶開，再用微火稍為加熱就熄火，可以完美保留麵豉嘅豆香同營養！

💖急凍蜆處理小貼士：急凍蜆落鍋前唔使解凍，直接喺湯底大滾時加入，煮到隻隻打開就啱啱好，肉質最鮮嫩不縮水😍

材料: (2人用)
蜆 300g
白蘿蔔 1/2條（切條）
甘筍 1/2條（切絲/薄片）
豆腐 1盒（切塊）
本菇 1包（去根部切段）
麵豉 3湯匙
水 1000-1200ml

做法:

1. 白蘿蔔切條，甘筍切絲/薄片，豆腐切塊，本菇沖洗乾淨備用
2. 煲內倒入水，加入白蘿蔔，大火滾起後轉中火煮約 8-10 分鐘至蘿蔔變軟
3. 加入甘筍，蜆，本菇及豆腐塊，繼續煮約5 分鐘！
4. 轉最細火，取少量湯汁將麵豉溶開，輕輕拌勻，微熱即可熄火！

Ingredients (Serves 2)

• Clams 300g
• White radish 1/2 (cut into strips)
• Carrot 1/2 (shredded or thinly sliced)
• Tofu 1 block (cut into cubes)
• Shimeji mushrooms 1 pack (trimmed)
• Miso paste 3 tbsp
• Water 1000-1200ml

Steps

1. Cut white radish into strips, carrot into thin slices, tofu into cubes, and rinse shimeji mushrooms.
2. Bring water to a boil, add white radish, and simmer over medium heat for 8–10 minutes until softened.
3. Add carrot, clams, shimeji mushrooms, and tofu. Cook for another 5 minutes!
4. Turn to lowest heat, dissolve miso paste with a little soup, gently stir it back in, warm briefly, and turn off heat!