Asari or Manila clams in their shells, de-sanded and washed
1 pack (about 2 cups)
Kombu based dashi stock
6 cups or 1200 ml
1 stalks, chopped
a pinch of each
Cube the tofu.
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.
Put the kimchi, kimchi liquid and grated garlic into the broth from Step 2.
Simmer for 5 to 6 minutes, season with salt and pepper, and put in the tofu and the reserved clams.
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?
1. Take the clams out as soon as they open or they will become tough. 2. Don't mix too much or the tofu will fall apart. 3. The best kimchi to use for this recipe is the kind that has started to turn a bit sour.