Kimchi Soup with Tofu and Asari or Manila Clams

• 200 grams Chinese or napa cabbage kimchi
• 5 to 6 tablespoons Kimchi liquid
• 1 pack Asari or Manila clams in their shells, de-sanded and washed
• 1 block Silken tofu
• 1200 ml Kombu based dashi stock
• 1 clove Garlic
• 1 stalks, chopped Green onion
• 1 pinch of each Salt, pepper

1. Cube the tofu.
2. Put the clams in the kombu seaweed dashi and bring to a simmer to extract their flavor; as soon as the clams open remove them from the broth.
3. Put the kimchi, kimchi liquid and grated garlic into the broth from Step 2.
4. Simmer for 5 to 6 minutes, season with salt and pepper, and put in the tofu and the reserved clams.
5. When it comes back to a boil, put in the green onion and turn off the heat right away.

chinese, liquid, pack, silken, stock, clove garlic, stalks, salt

Taken from cookpad.com/us/recipes/146047-kimchi-soup-with-tofu-and-asari-or-manila-clams (may not work)