Serves 4
40 min
Kimchi Soup With Tofu and Clams
Recipe GLPRe53e822ff3f37b
A vibrant, deeply flavored Korean-inspired soup that combines the fermented heat of kimchi with tender littleneck clams and delicate silken tofu. The broth builds layers of umami through caramelized kimchi, aromatic garlic and onion, and a touch of white miso, creating a warm, comforting bowl in under an hour. Finished with butter, fresh scallions, and gently warmed tofu cubes, this dish brings together land and sea for a satisfying meal.
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Ingredients
2 Tbsp. neutral oil (such as canola or grapeseed)
1 small onion, thinly sliced
6 garlic cloves, thinly sliced
1 lb. kimchi, juices reserved, thinly sliced
1 Tbsp. white miso
1/2 tsp. kosher salt, or more to taste
1 lb. littleneck clams (8–12), scrubbed
2 Tbsp. unsalted butter
1 lb. silken tofu, drained and cut into 1-inch pieces
2 scallions, white and light green parts only, thinly sliced
Directions
Heat the neutral oil in a large Dutch oven or heavy pot over medium heat until shimmering. Add the sliced onion and garlic, stirring frequently, and cook until the onion becomes soft and translucent, about 3–5 minutes.
Add the thinly sliced kimchi along with all its reserved juices to the pot. Continue cooking and stirring often, allowing the kimchi to caramelize and develop deeper color as it begins to stick slightly to the bottom of the pot, about 8–10 minutes.
Pour in 4 cups of water and increase the heat to medium-high. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, until some of the liquid has evaporated and the flavors have melded together, approximately 15 minutes.
In a small bowl, ladle out a few tablespoons of the hot soup. Whisk the white miso and kosher salt into this hot broth until the miso dissolves completely into a smooth, sauce-like consistency. Pour this mixture back into the main pot and stir well to distribute evenly and prevent lumps.
Add the scrubbed littleneck clams to the simmering soup. Cover the pot and cook, stirring occasionally, until the clams open, 5–7 minutes depending on their size. Discard any clams that do not open after 15 minutes of cooking.
Stir in the unsalted butter, then gently add the drained tofu pieces to the soup. Give the soup a single, very gentle stir just to incorporate the tofu throughout, being careful not to break it apart. Continue cooking, undisturbed and without stirring, just until the tofu is warmed through, 1–2 minutes.
Taste the soup and season with additional salt if needed. Divide the soup and clams evenly among four bowls and top each serving with the sliced scallions.
