Soft Tofu and Clam Soup

Nutrition values are AI-estimated based on ingredients.

• 2 ounces kombu
• 24 littleneck clams
• 2 bunches scallions
• 1 pound soft silken tofu
• 1 tablespoon vegetable oil
• 2 anchovy fillets
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• Toasted sesame oil
• Gochugaru
• Toasted sesame seeds
• Steamed short grain rice

1. 1Cut kombu into smaller pieces and soak in 8 cups of water for 25 minutes.
2. 2Prepare littleneck clams by scrubbing and discarding any that do not close.
3. 3Chop scallions, separating white and green parts, and cube silken tofu.
4. 4Strain kombu broth, pressing kombu to extract liquid, and reserve broth.
5. 5Sauté anchovy fillets in vegetable oil until fragrant.
6. 6Add white parts of scallions to the pot, then stir in mirin and soy sauce.
7. 7Pour in the reserved kombu broth and bring it to a gentle simmer.
8. 8Add clams to the simmering broth, cover the pot, and steam until they open.
9. 9Gently add cubed tofu to the soup and heat through.
10. 10Serve hot, garnished with green scallions, toasted sesame oil, gochugaru, toasted sesame seeds, and steamed short grain rice.

These instructions are our analysis of the original video. Watch on YouTube →