Golden Mushroom Winter Melon Seaweed Soup

This is a quick cooking soup suitable for all seasons, a big pot and just dump everything in! What more can we ask for with a hot soup in hand in this cold weather. A quick and simple way of retain most of the nutrients in all ingredients, the soup is rich with freshness of sea and it is flavourful, I used clams as the soup base. I'm using frozen clams but you can used fresh clams if you want to. 

To chose a name for this soup is difficult for me, because it used golden/enoki mushrooms, winter melon, seaweed, tofu and carrots, anyway as I want to join the Little Thumbs Up and the theme for this month is Mushrooms! so here it goes, Golden Mushroom Winter Melon Seaweed Soup :) Love to see my son drinking a big bowl of it!

Recipe from Ah Tze's Kitchen Play (as always cup measurement)
Ingredients:
100g firm tofu
1 carrot, thinly sliced
300g winter melon, cut into big cubes
15~20 clams, wash and rinse
a handful of golden/enoki mushroom, chopped away the root, wash and rinse
50g dried seaweed, wash
1.5 tbsp soy bean paste, white type (can get from Asian Groceries shop)
1300ml water

Method:
1. Place water into the soup pot, add carrot, winter melon and clams. Bring to boil over high heat.
2. Then add tofu, dried seaweed, golden mushrooms and soy bean paste. Simmer over low heat for another 20 mins. As I don't like my soup to be too salty, I didn't add salt, you may add according to your taste. Serve hot. 

I'm linking this post to Little Thumbs Up event, hosted by Joyce, kitchen flavours, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y.