Korean Clam Soft Tofu Soup
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
As soon as the clams open, soft tofu is spooned in with a large spoon and left alone.
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The curds soak up the clam broth in soft lumps; stirring hard breaks them down and clouds the soup white. Seasoned with soup soy sauce and no chili, it is not spicy at all.
Ingredients
Instructions
- 1
Soak 500 g clams in salted water for at least 20 minutes so they release sand.
Rub the shells together under running water, rinse well, and discard any broken clams before cooking.
- 2
Cut 180 g Korean radish into thin flat pieces and slice 40 g green onion.
Put the radish and 1.2 L water in a pot, then bring it up over medium heat.
- 3
When the water boils, keep a steady medium heat and simmer for 8 minutes.
The radish edges should look slightly translucent, and the broth should stay clear while the radish sweetness comes out.
- 4
Add the clams and 1 tbsp minced garlic, then cook over medium heat.
As the shells begin to open, skim off foam from the surface and avoid prolonged boiling so the clam meat stays tender.
- 5
Once the clams have opened, spoon in 400 g soft tofu in large pieces.
Add 1.5 tbsp soup soy sauce, then nudge gently instead of stirring hard so the tofu stays in soft curds.
- 6
Add the sliced green onion and simmer gently over low heat for just 2 minutes.
Adjust the final seasoning with 0.5 tsp salt, turn off the heat, and serve the soup hot right away.
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