Wash the clams under running water to clean them.

Rinse the 400g soft tofu under water and set aside.

Slice the green onion diagonally and prepare 1 egg.

In a pot, mix 1 tbsp cooking oil, 1/2 tbsp sesame oil, and 1 tbsp chili powder.

Cook on very low heat until bubbles form to create chili oil.

Add 200-300ml water to the pot once bubbles appear.

Add the clams and boil on high heat.

Add 1/2 tsp minced garlic and stir well.

Cut the soft tofu in half and add it to the pot, including its brine.