Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, kimchi soup with tofu and asari or manila clams. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Kimchi Soup with Tofu and Asari or Manila Clams is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Kimchi Soup with Tofu and Asari or Manila Clams is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook kimchi soup with tofu and asari or manila clams using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Kimchi Soup with Tofu and Asari or Manila Clams:

1. Get 200 grams Chinese or napa cabbage kimchi
2. Get 5 to 6 tablespoons Kimchi liquid
3. Take 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. Take 1 clove Garlic
7. Take 1 stalks, chopped Green onion
8. Prepare 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.
6. Ready to serve and ENJOY!

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