Kimchi Soup with Tofu and Asari or Manila Clams

Name: Kimchi Soup with Tofu and Asari or Manila Clams
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Chinese or napa cabbage kimchi; 5 to 6 tablespoons Kimchi liquid; 1 pack Asari or Manila clams in their shells, de-sanded and washed; 1 block Silken tofu; 1200 ml Kombu based dashi stock; 1 clove Garlic; 1 stalks, chopped Green onion; 1 pinch of each Salt, pepper

cookpad.japan @cookpad_jp

The smoothness of the silken tofu and the spicy broth balance each other perfectly!! Why not try this delicious soup that's sure to whet your appetite?

1. Take the clams out as soon as they open or they will become tough.
2. Don't mix too much or the tofu will fall apart.
3. The best kimchi to use for this recipe is the kind that has started to turn a bit sour. Recipe by Gutsugutsudesu

The smoothness of the silken tofu and the spicy broth balance each other perfectly!! Why not try this delicious soup that's sure to whet your appetite?

cookpad.japan @cookpad_jp

The smoothness of the silken tofu and the spicy broth balance each other perfectly!! Why not try this delicious soup that's sure to whet your appetite?

Saved

Ingredients

2 servings

200 gramsChinese or napa cabbage kimchi
5to 6 tablespoons Kimchi liquid
1pack Asari or Manila clams in their shells, de-sanded and washed
1 blockSilken tofu
1200 mlKombu based dashi stock
1 cloveGarlic
1stalks, chopped Green onion
1 pinchof each Salt, pepper

Saved

Steps

1

Cube the tofu.
2

Put the clams in the kombu seaweed dashi and bring to a simmer to extract their flavor; as soon as the clams open remove them from the broth.
3

Put the kimchi, kimchi liquid and grated garlic into the broth from Step 2.
4

Simmer for 5 to 6 minutes, season with salt and pepper, and put in the tofu and the reserved clams.
5

When it comes back to a boil, put in the green onion and turn off the heat right away.