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The ingredients needed to cook Kimchi Soup with Tofu and Asari or Manila Clams:
- Use 200 grams of Chinese or napa cabbage kimchi.
- Get 5 of to 6 tablespoons Kimchi liquid.
- Get 1 of pack Asari or Manila clams in their shells, de-sanded and washed.
- Prepare 1 block of Silken tofu.
- You need 1200 ml of Kombu based dashi stock.
- Prepare 1 clove of Garlic.
- Provide 1 of stalks, chopped Green onion.
- Prepare 1 pinch of of each Salt, pepper.
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..
Quite easy isn't it to offer this Kimchi Soup with Tofu and Asari or Manila Clams recipe. Share with friends. Thanks for traveling my blog. Regards.
