Tofu soup with clams

Looking for a simple and quick to make yet delicious soup?
Today, I’m excited to share my easy and fast recipe for tofu soup with clams!

Some of you have asked me about how to start feeding Korean food to your babies. Korean cuisine is very diverse, so I have plenty of ideas! First you should take a look at my non-spicy recipes, especially the soups, because you can mix rice and soup together which is not only very nutritious but perfect for young babies to start training eating food. That’s what I gave my own children when they were young, soups like seaweed soup (miyeok-guk), soybean paste soup with cabbage soup (baechu-doenjang-guk), beef radish soup, and this tofu soup I’m introducing to you now.

In this recipe, I add clams to give the soup with a wonderful savory flavor. You can replace clams with mussels or shrimp. For children who are just starting with rice, you can easily chop up the clams for easy consumption. Likewise, for our older relatives who may struggle with chewing, this soup is a perfect choice.

This dish uses a simplified and quick to make anchovy kelp stock, bringing a rich and nutty sesame taste. Chewy clams, soft tofu, and garlic round out this soup and add to its mild but delicious flavor.

For a vegetarian version, simply swap the stock with my vegetable stock, fish sauce for salt. You can get creative and substitute the clams for something like mushrooms or your own ideas. I’m always amazed by my vegetarian readers who tell me their creative and delicious ideas!

Wholesome, nourishing, and full of subtle flavors, this delightful soup can be enjoyed by a wide range of people. I hope you share it with your family and enjoy it!

Ingredients

for 2 servings

• 2 teaspoons toasted sesame oil
• 4 garlic cloves, minced
• ½ of medium sized onion (about 70 grams), chopped
• 2 cups anchovy kelp stock (or chicken, beef, vegetable stock)
• 1 cup frozen or fresh clam meat, rinsed and drained
• 1 package of soft or medium tofu (14 ounces), crushed
• 3 to 4 green onions, cut into 1 inch long
• 1 tablespoon fish sauce (or salt to your taste)
• 2 tablespoons toasted sesame seeds (see how to toast your own sesame seeds), ground
• ¼ teaspoon ground black pepper

For the simple anchovy kelp stock:

• 4 cups of water
• 6 large dried anchovies, guts and heads removed
• 6 x 6-inch size piece of dried kelp

Directions

Make anchovy kelp stock

1. In a pan, combine the water, cleaned dried anchovies, and dried kelp.
2. Cook over medium-high heat for 20 minutes. You will end up with approximately 3 cups of flavorful stock.

Make dubu-jogaetguk

1. Heat up a heavy medium pan. Add sesame oil, garlic, and onion.
2. Sauté the garlic and onion with a wooden spoon for a few minutes, until the onion becomes slightly translucent.

3. Pour in the stock and bring it to a rolling boil over medium-high heat, which should take about 5 to 6 minutes.
4. Now add the clam meat, crushed tofu, and green onions to the boiling stock. Cover and let the soup cook for another 5 minutes.

Finish and serve

1. Remove from the heat and add fish sauce (or salt to your taste).
2. Give the soup a gentle stir to incorporate the flavors and then ladle the soup into two large bowls.

3. Sprinkle ground sesame seeds on top of each bowl for added flavor and garnish.
4. Serve the delicious soup with rice, kimchi, and any other desired side dishes.

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