Kimchi Soup with Tofu and Asari or Manila Clams

1. 1

   Cube the tofu.

2. 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. 3

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

4. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.