沖繩水雲豆腐湯
Mozuku Tofu Soup

先除去豆腐中的水分。將金菇和蒜苗/韭菜切成3cm的長度。

蜆吐沙後，用手將蜆殼互相磨擦，搓揉洗淨。

將豬肉切成容易入口的大小。另外將泡菜放在常溫環境中備用。

沖繩水雲用水沖洗，並瀝乾水份，然後切成容易入口的大小。

在鍋中加入麻油再煎豬肉，抹去多餘的油份後熄火。然後加入已切碎的大蔥、砂糖、醬油、蒜蓉、雞粉和酒，拌勻後加水開火。

加入用匙羹分成大塊的豆腐、金菇、蒜苗/韭菜和蜆，用大火煮到滾，然後轉用小火。

當蜆煮至開口時，加入泡菜就完成。

Drain the tofu and set aside. Cut enoki mushrooms and Chinese chives into 3 cm lengths.

After purging the asari clams, wash them by rubbing the shells against each other.

Cut the pork into bite-size pieces. Keep the kimchi at room temperature for later use.

Wash the mozuku under running water, drain, and cut into easy-to-eat-sized pieces.

Put sesame oil in a pan and fry the pork, wipe off the excess fat, and turn off the heat. Add the Japanese leek, sugar, soy sauce, grated garlic, chicken stock powder, and cooking sake, give it a quick stir, add water, and turn on the heat.

Add the tofu, enoki mushrooms, asari clams, and Chinese chives, and bring to a boil over high heat, then reduce the heat to low and cook through. (Add tofu by scooping it out in big chunks with a spoon.)

When the asari clams are open, add ④ and kimchi to finish.