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Kimchi Soup with Tofu and Asari or Manila Clams
Kimchi Soup with Tofu and Asari or Manila Clams

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We hope you got benefit from reading it, now let’s go back to kimchi soup with tofu and asari or manila clams recipe. To make kimchi soup with tofu and asari or manila clams you need 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Kimchi Soup with Tofu and Asari or Manila Clams:
  1. Take 200 grams Chinese or napa cabbage kimchi
  2. Use 5 to 6 tablespoons Kimchi liquid
  3. Use 1 pack Asari or Manila clams in their shells, de-sanded and washed
  4. Get 1 block Silken tofu
  5. Provide 1200 ml Kombu based dashi stock
  6. Provide 1 clove Garlic
  7. Use 1 stalks, chopped Green onion
  8. Get 1 pinch of each Salt, pepper
Instructions to make Kimchi Soup with Tofu and Asari or Manila Clams:
  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.

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