Korean Clam Tofu Soup

Korean Clam Tofu Soup is a simple yet flavorful dish that’s perfect for a cozy meal. This comforting soup combines tender clams with soft tofu, creating a delicious blend of textures and flavors. The broth is light but full of savory umami, making it a satisfying choice for any day.

A Delicious and Healthy Option

Packed with nutrients, this soup offers a healthy balance of protein and vitamins from the clams and tofu. The addition of garlic, ginger, and seasoning gives the broth a rich, aromatic taste that makes each spoonful comforting and nourishing. It’s a great dish if you’re looking for something light but satisfying.

Easy to Make

One of the best things about this Korean Clam Tofu Soup is how easy it is to make. With just a few simple ingredients and some basic cooking steps, you can enjoy a homemade soup that tastes like it came straight from a restaurant. Whether you’re new to Korean cuisine or a seasoned fan, this recipe is a great introduction.

Perfect for Any Occasion

Whether you’re cooking for yourself or a family, Korean Clam Tofu Soup is versatile enough to suit any occasion. Its mild yet flavorful taste makes it a great starter or main dish, and it’s sure to be a hit at the dinner table. Try it today and enjoy a warming bowl of comfort.

Chef’s Notes- Korean Clam Tofu Soup

• Clam Prep: Ensure that clams are thoroughly cleaned before cooking to remove any sand or grit. Rinse them under cold water, scrubbing the shells if necessary.
• Simmering the Broth: For a richer and deeper flavor, consider simmering the anchovy kelp broth for a longer period (30-40 minutes), as this will intensify the umami taste.
• Adjusting Seasonings: Since fish sauce can vary in saltiness, start with the recommended 2 tablespoons and adjust to your taste. You can also use soy sauce as a vegetarian alternative or reduce it for a lighter flavor.
• Adding Vegetables: Feel free to incorporate additional vegetables such as spinach, zucchini, or mushrooms to enhance the dish’s nutritional value and add more texture.
• Spicy Option: If you prefer a spicier soup, consider adding Korean chili flakes (gochugaru) or a splash of hot sauce to your taste.
• Texture Variations: For a different texture, try replacing tofu with tempeh or adding thinly sliced beef or pork for a heartier soup.
• Serving Suggestions: Serve the soup alongside steamed rice or Korean side dishes like kimchi for a traditional and satisfying meal.
• Leftover Storage: This soup keeps well for up to 3 days in the refrigerator in an airtight container. You can also freeze it for longer storage; just make sure to store the soup without the tofu for better texture once thawed.

Korean Clam Tofu Soup

Recipe by Kimmy

Course: Main Course, SoupCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Total time

50

minutes

Dive into the comforting flavors of Korean cuisine with this easy Clam Tofu Soup! Bursting with tender tofu, succulent clams, and a savory broth, this dish is both nutritious and affordable. Perfect for family dinners or cozy nights in, it’s customizable to suit your taste and dietary needs. Whether you’re a seasoned chef or a kitchen novice, you’ll love how simple and delicious this recipe is. Elevate your meal repertoire with this delightful soup that brings the warmth and richness of Korean cooking right to your table!

Ingredients

• Aromatics

• 4 teaspoons toasted sesame oil

• 8 cloves garlic finely minced

• 1 medium onion chopped

• Liquids

• 4 cups anchovy kelp broth (or chicken, beef, vegetable stock)

• Proteins

• 2 cups clam meat fresh or thawed, rinsed and drained

• 2 packages soft or medium tofu (28 ounces total), gently crushed

• Seasonings

• 2 tablespoons fish sauce (or salt to taste)

• 4 tablespoons toasted sesame seeds ground

• ½ teaspoon ground black pepper

• Garnish

• 6 green onions cut into 1-inch pieces

• Alternative Ingredients:

• Fish Sauce: Substitute with soy sauce for a vegetarian option.

• Clams: Use mussels or shrimp as alternatives.

• Tofu: Replace with tempeh for a different texture.

• Anchovy Kelp Broth: Use vegetable stock for a vegetarian version.

• Toasted Sesame Oil: Swap with olive oil if allergic to sesame.

• Soft Tofu: Use silken tofu as an alternative.

Directions

• Prepare the Stock: Begin by making the anchovy kelp broth. In a large saucepan, combine 4 cups of water with 6 cleaned dried anchovies and 6 pieces of dried kelp. Bring to a boil over medium-high heat and let it simmer for about 20 minutes to extract the rich flavors. Strain the broth to remove the solids, leaving you with a savory base for your soup.
• Sauté the Aromatics: In a separate pot, heat 4 teaspoons of toasted sesame oil over medium heat. Add the minced garlic and chopped onion, sautéing until they become fragrant and translucent, approximately 5 minutes. This step builds the foundational flavors of the soup.
• Combine and Simmer: Pour the prepared broth into the pot with the aromatics and bring to a gentle simmer. Add the clam meat and cook for another 5 minutes until the clams are tender and cooked through. Carefully incorporate the crushed tofu, stirring gently to avoid breaking it apart further.
• Season the Soup: Stir in the fish sauce, ground sesame seeds, and black pepper, adjusting the seasoning to taste. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together. For added freshness, sprinkle the cut green onions on top just before serving.
• Serve and Enjoy: Ladle the hot soup into bowls, garnishing with extra sesame seeds or green onions if desired. Serve alongside steamed rice or your favorite Korean side dishes for a complete and satisfying meal. Optional: Add a dash of Korean chili flakes for a spicy kick.

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons
• colander

Notes

• Ensure clams are thoroughly cleaned before cooking to remove any sand or grit. For a deeper flavor, simmer the anchovy kelp broth longer before straining. Serve this soup with steamed rice or other Korean side dishes like kimchi for a complete meal. Feel free to add vegetables such as spinach, mushrooms, or zucchini to enhance the nutritional value. If you prefer a spicier soup, add a sprinkle of Korean chili flakes or a dash of hot sauce. To make the soup more hearty, consider adding slices of beef or pork. Store leftovers in airtight containers and refrigerate for up to 3 days, or freeze for longer storage.

Nutrition Facts

• Calories: 250kcal
• Fat: 15g
• Saturated Fat: 2g
• Trans Fat: 0g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 800mg
• Potassium: 500mg
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 3g
• Protein: 18g
• Vitamin A: 150IU
• Vitamin C: 5mg
• Calcium: 200mg
• Iron: 3mg

FAQ- Korean Clam Tofu Soup

Can I use frozen clams for this recipe?

Yes, frozen clams work well. Just make sure to thaw them completely and rinse off any excess water before adding them to the soup.

What can I use instead of anchovy kelp broth?

If you don’t have anchovy kelp broth, you can use chicken, beef, or vegetable stock as a substitute. For a vegetarian version, opt for vegetable stock.

Can I make this recipe vegetarian?

Yes! To make it vegetarian, simply replace the clams with mushrooms or tofu, and substitute the fish sauce with soy sauce or miso paste.

How can I make the soup spicier?

To add heat, sprinkle Korean chili flakes (gochugaru) or add a dash of hot sauce when simmering the soup. Adjust according to your preferred spice level.

Can I prepare this soup in advance?

Yes, you can prepare the soup in advance. It stores well in the refrigerator for up to 3 days or can be frozen (without tofu) for longer storage. Just reheat gently before serving.