Clam cabbage and tomato soup


500 grams clam

3 tomatoes

1/4 cabbage

1 tablespoon sliced green onion

1 piece ginger

1/2 teaspoon black pepper

1 star anise

2 tablespoons vegetable oil

1/2 teaspoon salt

1 tablespoon soy sauce

1/2 teaspoon chicken powder

1 green onion stem


1. Rinse the clams


2. Slice the tomatoes into chunks, slice the green onion stem and cabbage, shred the ginger


3. Heat a skillet over low heat, pour vegetable oil in the skillet, heat the oil until shimmering, drop the black peppers and star anise in the skillet, fry until fragrant, remove the black peppers and star anise from the skillet, add the green onion stem and ginger in the skillet, turn up to high heat, stir until fragrant


4. Add the tomatoes in the skillet, stir until even


5. Add the soy sauce in the skillet


6. Add some salt in the skillet


7. Stir until the tomatoes are softened, add the cabbage in the skillet, stir until even


8. Pour some water in the skillet


9. Bring to a boil, turn down to low heat, boil for 10 minutes


10. Add the clams in the skillet


11. Cover the skillet with the lid, bring to the boil, boil until all clams are opened


12. Season with chicken powder


13. Sprinkle the green onion in the skillet


14. Serve