Tomato and Clam Low-Carb Noodles with Beef Bone Broth

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!