Korean Shepherd's Purse Clam Soup
Quick answer
- Total time
- 33 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Clams and shepherd's purse both tend to carry grit.
Read more
Purge the clams well in salted water and rub the dirt from between the naengi roots by hand, or the clear broth ends up with sand in every spoonful.
Ingredients
Instructions
- 1
Purge 500 g clams in salted water until the grit settles, then rinse them several times under clean water.
Discard cracked clams or any that smell off before they go into the pot.
- 2
Rub the roots of 120 g shepherd's purse under water to remove trapped soil, then cut it into 4 cm lengths.
Cut 180 g firm tofu into large pieces and slice the green onion on the diagonal.
- 3
Pour 1400 ml water into a pot and bring it to a strong boil over high heat.
Add the clams, reduce to medium-high heat, and skim off foam so the broth stays clear.
- 4
When the clams open, add 1 teaspoon minced garlic and 1 tablespoon soup soy sauce.
Remove any clams that stay closed so they do not make the broth bitter.
- 5
Add the tofu and simmer over medium heat for about 3 minutes, until the broth returns to a gentle bubble.
Stir as little as possible so the tofu keeps its shape.
- 6
Add the shepherd's purse and green onion, then cook only 2 more minutes to keep the color and aroma bright.
Season with 0.4 teaspoon salt, taste the broth, and serve while hot.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Shepherd's Purse Pollack Soup
shepherd's purse, firm tofu
Korean Shepherd's Purse Soup
shepherd's purse, firm tofu
Korean Shepherd's Purse and Oyster Stew
shepherd's purse, firm tofu