| YIELD： 2-3 Servings | COOK TIME： ~40 Mins |
This Tomato and Clam Low-Carb Noodles with Beef Bone Broth offers a perfect balance of sweet and tangy flavors, enhanced by the savory richness of the broth. The low-carb ingredients make it a guilt-free delight, ideal for those who are health-conscious. Try this simple yet delicious dish, and add a touch of health and flavor to your table! 🍅🦪🍲
Ingredients
- Beef bone broth: 1 packet
- Tomatoes: 2, cut into chunks
- Clams: 300g
- Onion: 1/2, diced
- Tofu skin: To taste, sliced
- Enoki mushrooms: To taste
- Green onions: 1 stalk, chopped
- Minced garlic: 2 cloves
Seasonings:
- Light soy sauce: 2 tablespoons
- Oyster sauce: 1/2 tablespoon
- Tomato sauce: 1 tablespoon
Cooking Instructions
- Cut the tomatoes into chunks, dice the onion, and slice the tofu skin.
- Tips: Cutting the tomatoes into chunks helps release their juice, enhancing the broth's flavor.
- Rinse the clams thoroughly, mix them with sea salt and water, and let them sit for two hours to expel sand.
- Heat a small amount of oil in a pot, add the diced onion and minced garlic, and stir-fry until fragrant.
- Add the tomatoes and stir-fry until they release their red juice, creating a rich base.
- Pour in the light soy sauce, oyster sauce, and tomato sauce
- , then add the beef bone broth packet. Bring it to a boil.
- Add the tofu skin, clams, and enoki mushrooms, cooking until everything is tender. Finally, sprinkle with chopped green onions before serving. Enjoy!