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1
Roughly chop 15 cm of Japanese leek and place in a small dish.
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2
Add 1 tablespoon of Korean chili powder.
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3
It seems like chili powder comes in varying degrees of coarseness, but I use a finely powdered one for soups.
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4
Add 1/2 teaspoon of gochujang.
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5
Add 1/2 teaspoon of sugar.
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6
I like using soft brown sugar.
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7
Add grated garlic.
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8
I used the tubed kind.
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9
Add 1 tablespoon of sesame oil and just under 2 tablespoons of sake.
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10
Mix well with a spoon.
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11
Soak the clams in water to de-sand.
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12
Put the prepared clams in a pot.
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13
I prefer using large clams for this.
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14
I used small ones in this photo, so I added more.
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15
Add onion wedges, pork, sliced shiitake mushrooms and slices of green chili.
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16
I use the pork to give the soup a good flavour.
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17
Add the combined miso paste.
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18
In Step 9, you can easily remove the seeds from the chili if you soak them in water.
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19
I use this tofu because they're sold for 50 yen each in my neighborhood store.
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20
Spoon the tofu into the pot.
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21
Add 2 cups of water.
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22
Add just under 2 tablespoons of dashida (Korean stock powder).
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23
I used beef-flavoured dashida but the shellfish flavour might be better for this.
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24
Simmer over medium heat and when it starts to bubble, drop in an egg.
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25
Add a pinch of salt to enhance the flavour.
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26
Sprinkle white sesame seeds and chunky chili oil to your liking before serving.
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27
I used dried cod to make the dashi stock.
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28
The resulting stock turned out differently than I had expected, but the cod does add depth to the flavor.
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29
I followed one commenter's advice and lightly pan fried the chili powder before adding it to the pot.
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30
Just as I was told, the flavour changed noticeably.
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31
Be careful not to burn the chili!
