Kimchi soup with tofu and clams for a comforting meal

Ingredients for Kimchi soup with tofu and clams

• 30 ml neutral oil (such as canola or grapeseed)

• 1 small onion, thinly sliced

• 6 garlic cloves, thinly sliced

• 450 g kimchi, juices reserved, thinly sliced

• 15 ml white miso

• 2.5 ml (or more) kosher salt

• 450 g littleneck clams (8–12), scrubbed

• 30 g unsalted butter

• 450 g silken tofu, drained, cut into 2.5 cm pieces

• 2 spring onions, white and light green parts only, thinly sliced

How to make Kimchi soup with tofu and clams

1. Heat oil in a large lidded pan (4–6 L) over medium heat until hot.

2. Add the onion and garlic, and cook, stirring often, until the onion is softened, about 3–5 minutes.

3. Stir in the kimchi along with its juices, and continue to cook, stirring frequently, until the kimchi begins to caramelise and stick to the bottom of the pan, approximately 8–10 minutes.

4. Pour in 1 L of water and increase the heat to medium-high to bring to a boil.

5. Reduce the heat as necessary to maintain a gentle simmer, and cook for about 15 minutes, stirring occasionally, until some of the liquid has evaporated and the flavours have melded.

6. Spoon a few tablespoons of the soup into a small bowl. Add the miso and salt, then stir until the miso loosens into a smooth, sauce-like consistency. Stir this mixture back into the soup to avoid any lumps of undissolved miso.

7. Add the clams to the soup, cover, and cook, stirring occasionally, until the clams open, about 5–7 minutes depending on size. Discard any clams that do not open after 15 minutes.

8. Mix in the butter, then carefully add the tofu. Stir the soup gently to incorporate the tofu, taking care not to break it up too much.

9. Continue to cook the soup undisturbed until the tofu is warmed through, about 1–2 minutes. Taste and season with additional salt if needed.

10. Divide the soup and clams among serving bowls and top with sliced scallions.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.