Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, kimchi soup with tofu and asari or manila clams. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Two flavor powerhouses—bright, spicy kimchi and savory, briny clams—create a soup fast enough to make on even the most hectic weeknight. Give soup one very gentle stir just to incorporate tofu (be careful not to break it up too much). Continue to cook soup, undisturbed, just until tofu is warmed.
Kimchi Soup with Tofu and Asari or Manila Clams is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Kimchi Soup with Tofu and Asari or Manila Clams is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook kimchi soup with tofu and asari or manila clams using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Kimchi Soup with Tofu and Asari or Manila Clams:
- Prepare 200 grams Chinese or napa cabbage kimchi
- Make ready 5 to 6 tablespoons Kimchi liquid
- Prepare 1 pack Asari or Manila clams in their shells, de-sanded and washed
- Make ready 1 block Silken tofu
- Take 1200 ml Kombu based dashi stock
- Take 1 clove Garlic
- Prepare 1 stalks, chopped Green onion
- Make ready 1 pinch of each Salt, pepper
Kimchi Soup With Tofu and Clams recipe. I'd like to introduce you to my family's special kimchi soup recipe today. It's called kimchiguk in Korean, is very easy to make and it's a well-balanced "one pot meal" when served with rice. You get the vitamins and minerals from well-fermented kimchi, and protein from pork and tofu.
Steps to make Kimchi Soup with Tofu and Asari or Manila Clams:
- 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.
This basic recipe for kimchi soup only calls for a handful of ingredients and is quick and easy to make. The beauty of kimchi soup is that it is very versatile. I generally add diced zucchini and carrots sauteed in sesame oil along with the green onions and tofu. Simmer until tofu is heated through. Japanese Steamed Clam - steamed Manila (Asari) clams with butter, Japanese sake and mirin.
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