Kimchi Soup with Tofu and Asari or Manila Clams

Kimchi Soup with Tofu and Asari or Manila Clams

This is a spicy and umami-rich soup redolent with the rich flavors of kombu seaweed and asari or Manila clam stock.

Ingredients: 2-3 servings

Chinese or napa cabbage kimchi
Kimchi liquid
5 to 6 tablespoons
Asari or Manila clams in their shells, de-sanded and washed
1 pack (about 2 cups)
Silken tofu
1 block
Kombu based dashi stock
6 cups or 1200 ml
1 clove
Green onion
1 stalks, chopped
Salt, pepper
a pinch of each


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.

Story Behind this Recipe

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?