Recipe of Any-night-of-the-week Kimchi Soup with Tofu and Asari or Manila Clams

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Steps to Prepare Ultimate Kimchi Soup with Tofu and Asari or Manila Clams. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kimchi Soup with Tofu and Asari or Manila Clams, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kimchi Soup with Tofu and Asari or Manila Clams delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kimchi Soup with Tofu and Asari or Manila Clams is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Kimchi Soup with Tofu and Asari or Manila Clams using 8 ingredients and 5 steps. Here is how you can achieve it.

The smoothness of the silken tofu and the spicy broth balance each other perfectly!! Why not try this delicious soup that's sure to whet your appetite? 1. Take the clams out as soon as they open or they will become tough. 2. Don't mix too much or the tofu will fall apart. 3. The best kimchi to use for this recipe is the kind that has started to turn a bit sour. Recipe by Gutsugutsudesu

Ingredients and spices that need to be Take to make Kimchi Soup with Tofu and Asari or Manila Clams:

1. 200 grams Chinese or napa cabbage kimchi
2. 5 to 6 tablespoons Kimchi liquid
3. 1 pack Asari or Manila clams in their shells, de-sanded and washed
4. 1 block Silken tofu
5. 1200 ml Kombu based dashi stock
6. 1 clove Garlic
7. 1 stalks, chopped Green onion
8. 1 pinch of each Salt, pepper

Steps to make to make Kimchi Soup with Tofu and Asari or Manila Clams

1. Cube the tofu.
2. 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.
3. Put the kimchi, kimchi liquid and grated garlic into the broth from Step 2.
4. Simmer for 5 to 6 minutes, season with salt and pepper, and put in the tofu and the reserved clams.
5. When it comes back to a boil, put in the green onion and turn off the heat right away.

While that is in no way the end all be guide to cooking fast and simple lunches it's very good food for thought. The expectation is that this will get your own creative juices flowing so you are able to prepare excellent lunches for the own family without needing to complete too much heavy cooking from the approach.

So that is going to wrap it up for this special food Recipe of Quick Kimchi Soup with Tofu and Asari or Manila Clams. Thank you very much for reading. I am confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!