Kimchi Soup with Tofu and Clams

Spicy kimchi, fried tofu, and briny clams simmered in anchovy stock for a quick Korean-inspired soup full of umami.  When the craving for comfort hits, this briny, spicy broth with tofu and clams delivers warmth and flavour in every spoonful. #KimchiSoup

Many years ago, I was introduced to Korean soups, and since then they’ve become a household favourite. From the hearty Sundubu Jjigae to the comforting Doenjang Jjigae, refreshing Naengmyeon, and deeply satisfying Galbi Tang, there is something about the balance of bold flavours and soothing warmth that always seems to hit the spot. Of all these, nothing has dethroned our all-time favourite, Kimchi Jjigae. For us, it’s become almost like a Korean counterpart to our beloved sinigang, a dish that refreshes the palate and warms the soul in equal measure.

Yet Korean cuisine never stops offering surprises. While I often lean on the traditional classics, sometimes it’s the little tweaks that breathe new life into familiar flavours. That’s exactly what happened with this Kimchi Soup with Tofu and Clams, a recipe I now turn to when I want something simple, quick, but absolutely delicious.

A Soup Built on Contrasts

This dish thrives on contrast. You start with kimchi, the fermented cabbage that is bright, tangy, and spicy all at once. Then come the clams, which bring the deep briny savouriness of the sea. Together, they create a broth that feels both light and powerful. Each spoonful is layered, first the sour spice of kimchi, followed by the rich umami rush from the clams.

I’ve drawn inspiration here from Sundubu Jjigae, one of Korea’s most beloved stews. Traditionally, it’s made with soft tofu that gently dissolves into the broth. In my version, I use fried tofu instead. The crispy edges soak up the soup beautifully, giving each cube a chewy, flavour-packed bite. It’s also lighter than the pork or beef-based versions, making it perfect for days when you want something hearty but not heavy.

The Balance of Sea and Spice

The choice of clams here is deliberate. While meaty broths anchor many Korean stews, seafood-based soups carry a lighter, more refreshing character. Clams are delicate yet assertive, they release their salty, oceanic essence directly into the broth. Depending on the variety, some clams lean brinier than others, so the key is to wait until they’ve opened before adjusting the seasoning. This ensures the final flavour is balanced rather than overly salty.

What I love most about this soup is how quickly it comes together. In less than 30 minutes, you have a steaming pot that can rival much more elaborate meals. It’s weeknight-friendly, but it doesn’t compromise on complexity. The fermented kick of kimchi, the smoky undertones from gochujang, and the nutty finish of sesame oil all play their part.

A Bowl of History and Tradition

While the Sundubu Jjigae is the inspiration for the tofu in this dish, Kimchi Jjigae, the inspiration for its broth, is one of the cornerstones of Korean home cooking. Rooted in centuries of Korean food culture, it emerged as a clever way to use well-fermented kimchi that might have become too pungent for eating raw. By simmering it with protein, be it pork, beef, tuna, or tofu, the sharpness of the kimchi mellows into something deeper, transforming what could be waste into comfort food.

Seafood versions like this one are common along Korea’s coastal regions, where clams, mussels, and other shellfish are abundant. Each region leaves its mark, some add more spice, others lean on anchovy stock, and still others enrich the broth with seafood varieties available nearby. The essence, however, remains the same: kimchi and broth in harmony, creating a dish that is more than sustenance, it’s tradition, resourcefulness, and flavour all in one bowl.

My Kitchen Notes

In my home kitchen, I make this with either dashi or anchovy stock. The anchovy version feels the most authentic, with its depth of umami, but if I’m short on time, dashi does the job perfectly. I also like that the fried tofu brings a different textural play into the soup, it holds its form while drinking in all that rich broth. Served with hot steamed rice, it’s the kind of dish that instantly warms both body and spirit, especially on chilly evenings.

If you’re a kimchi lover like me, you’ll understand why this soup keeps making repeat appearances on our dining table. It has all the tang, spice, and heartiness we crave from Korean soups, but with an oceanic twist that keeps it interesting.

Kimchi Soup with Tofu and Clams

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Korean

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Description

Spicy kimchi, fried tofu, and briny clams simmered in anchovy stock for a quick Korean-inspired soup full of umami.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup well-fermented kimchi, chopped
• 1/4 cup kimchi juice
• 1 kg fresh clams, scrubbed and rinsed
• 300 g tofu, cubed and deep-fried
• 1 large onion, thinly sliced
• 2 spring onions, chopped (white and green parts separated)
• 1 tbsp gochujang (Korean red chilli paste)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 4 cups dashi or anchovy stock (see note)

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Instructions

1. In a medium pot, bring the stock to a gentle boil. Add sliced onion and the white parts of the spring onions. Simmer 5 minutes until softened.
2. Stir in chopped kimchi, kimchi juice, gochujang, and soy sauce. Simmer for 7 minutes until the kimchi softens.
3. Add cleaned clams, cover, and cook 5 minutes until they open. Discard any that remain closed.
4. Gently add fried tofu cubes, simmer 2 minutes to warm through, then drizzle sesame oil. Stir gently.
5. Ladle into bowls, garnish with spring onion greens. Serve hot with steamed rice.

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Notes

For anchovy stock, simmer 8–10 dried anchovies (guts removed) with a small piece of dried kelp in 5 cups of water for 15 minutes. Strain before using.