Name: Kimchi Soup with Tofu and Clams
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 1 cup well-fermented kimchi, chopped; ¼ 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)

Description

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

Ingredients

Units Scale

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

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.
Stir in chopped kimchi, kimchi juice, gochujang, and soy sauce. Simmer for 7 minutes until the kimchi softens.
Add cleaned clams, cover, and cook 5 minutes until they open. Discard any that remain closed.
Gently add fried tofu cubes, simmer 2 minutes to warm through, then drizzle sesame oil. Stir gently.
Ladle into bowls, garnish with spring onion greens. Serve hot with steamed rice.

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.