Best 4 Kimchi Soup With Tofu And Clams Recipes
Kimchi soup, also known as kimchi jjigae, is a traditional Korean soup that is loved for its spicy and tangy flavor. It is made with kimchi, a fermented cabbage dish that gives the soup its characteristic taste. While there are many variations of kimchi soup, the most common ingredients include pork, tofu, clams, and vegetables such as onions, garlic, and green onions. Kimchi soup is a versatile dish that can be served as a main course or as a side dish. It is also a great way to use up leftover kimchi. In this article, we will share a recipe for a delicious and easy-to-make kimchi soup with tofu and clams.
Check out the recipes below so you can choose the best recipe for yourself!
KIMCHI SOUP WITH TOFU AND CLAMS
Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very salty or not at all, so wait until they have opened before adjusting the seasoning.
Provided by David Tamarkin
Categories Soup/Stew Onion Garlic Clam Butter Tofu Green Onion/Scallion #cook90 Dinner Quick & Easy One-Pot Meal Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a 4-6-qt. Dutch oven or large heavy pot over medium until hot. Add onion and garlic and cook, stirring often, until onion is softened, 3-5 minutes. Add kimchi along with its juices and cook, stirring often, until kimchi begins to caramelize and stick to bottom of pot, 8-10 minutes. Add 4 cups water and increase heat to medium-high to bring to a boil. Reduce heat as needed to maintain a simmer and cook, stirring occasionally, until some of the liquid is evaporated and flavors have melded, about 15 minutes.
- Spoon a few tablespoons of soup into a small bowl. Add miso and salt. Stir until miso loosens to a smooth sauce-like consistency, then stir back into soup (this helps avoid any lumps of undissolved miso).
- Add clams to soup. Cover and cook, stirring occasionally, until clams open, 5-7 minutes depending on size (discard any clams that do not open after 15 minutes). Mix in butter, then add tofu. Give soup one very gentle stir just to incorporate tofu (be careful not to break it up too much). Continue to cook soup, undisturbed, just until tofu is warmed through, 1-2 minutes. Taste and season with salt if needed.
- Divide soup and clams among bowls. Top with scallions.
KIMCHI AND TOFU SOUP
I ordered a similar soup at one of my favorite Japanese restaurants and wanted to recreate this soup since it was very healthy and warming. I must say this is very close if not better than what I had at the restaurant! You can also add some seafood to this soup. Please also visit my blog, www.innerharmonynutrition.com for more gluten-free, pesco-vegetarian recipes.
Provided by InnerHarmonyNutriti
Categories Asian
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat sesame oil in a pan and sauté kimch for a few minutes.
- Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
- Cover and bring to boil. Reduce heat and cook until vegetables are soft.
- Add scallions and cook a few more minutes.
- Adjust the taste with some salt (about 1/2 tsp).
- Transfer the soup to bowls, infuse love and serve!
Nutrition Facts : Calories 169.1, Fat 11.4, SaturatedFat 1.6, Sodium 608.2, Carbohydrate 10.1, Fiber 3, Sugar 4.7, Protein 10.6
KIMCHI GAZPACHO WITH CLAMS
Provided by Melissa Clark
Categories easy, appetizer
Time 30m
Yield 12 to 16 servings
Number Of Ingredients 8
Steps:
- In a blender, purée tomatoes, kimchi, cucumber and garlic. Season with vinegar, salt and pepper. Chill.
- To serve, divide chilled soup among shot glasses or espresso cups. Garnish with chopped clams and chives.
Nutrition Facts : @context http, Calories 16, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 122 milligrams, Sugar 1 gram, TransFat 0 grams
KIMCHI, ENOKI, AND TOFU STIR-FRY
A flavorsome vegetable and tofu dish. Kimchi is cooked with bamboo shoots, baby corn, enoki mushrooms, and tofu in a bonito-flavored soup stock. Delicious when served with rice.
Provided by tonytsang
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over high heat. Add garlic and stir-fry until fragrant, 2 to 3 minutes. Stir in onion and salt and cook until soft and translucent, 3 to 4 minutes. Add kimchi and stir-fry until fragrant, 2 to 3 minutes. Add bamboo shoots and baby corn, stir well.
- Add just enough hot water to the skillet to cover the ingredients 1/2 way up. Cook until heated through, 1 to 2 minutes. Stir in dashi granules, vinegar, chile pepper, and salt. Add enoki mushrooms and tofu. Gently stir and cook until heated through, 1 to 2 minutes. Drizzle with sesame oil just before serving.
Nutrition Facts : Calories 225.7 calories, Carbohydrate 16.7 g, Fat 12.3 g, Fiber 6.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1090.9 mg, Sugar 6.6 g
Tips:
- Choose fresh, high-quality ingredients for the best flavor.
- Don't overcrowd the pot when cooking the kimchi soup. If necessary, cook in batches.
- Taste the soup as you cook and adjust the seasonings as needed.
- Serve the kimchi soup hot, with a side of rice or noodles.
- Kimchi soup can be stored in the refrigerator for up to 3 days.
Conclusion:
Kimchi soup is a delicious and nutritious Korean dish that can be enjoyed year-round. With its spicy, tangy, and slightly sour flavor, kimchi soup is a great way to warm up on a cold day or cool down on a hot day. It is also a good source of vitamins, minerals, and probiotics. If you are looking for a delicious and healthy Korean soup, kimchi soup is a great option.
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