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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, kimchi soup with tofu and asari or manila clams. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Kimchi Soup with Tofu and Asari or Manila Clams is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Kimchi Soup with Tofu and Asari or Manila Clams is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have kimchi soup with tofu and asari or manila clams using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Kimchi Soup with Tofu and Asari or Manila Clams:
  1. Get 200 grams Chinese or napa cabbage kimchi
  2. Prepare 5 to 6 tablespoons Kimchi liquid
  3. Make ready 1 pack Asari or Manila clams in their shells, de-sanded and washed
  4. Take 1 block Silken tofu
  5. Take 1200 ml Kombu based dashi stock
  6. Make ready 1 clove Garlic
  7. Make ready 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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