Best 2 Kimchi Soup With Tofu And Clams Recipes

**Dive into the tantalizing world of kimchi soup, a Korean culinary masterpiece that harmonizes the bold flavors of kimchi, tofu, and clams in a symphony of taste.** This soul-warming soup is not only a delectable treat but also a nutritional powerhouse, brimming with probiotics and essential nutrients. Explore a trio of kimchi soup recipes tailored to diverse preferences and dietary restrictions. Dive into the classic kimchi soup, a timeless recipe that showcases the quintessential flavors of this Korean staple. Embark on a vegan adventure with the vegan kimchi soup, a plant-based rendition that retains all the umami richness. For a seafood extravaganza, immerse yourself in the kimchi soup with clams and shrimp, a delightful medley of briny seafood and tangy kimchi. Each recipe offers a unique journey, promising an explosion of flavors and a comforting embrace that will leave you craving more.

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Let's cook with our recipes!

KIMCHI AND TOFU SOUP

Kimchi and Tofu Soup image

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

Ingredients

1 tablespoon sesame oil
10 ounces cabbage kimchi
2 cups water or 2 cups vegetable stock
8 ounces tofu, sliced (I used organic sprouted tofu.)
1 cup bean sprouts
6 shiitake mushrooms, stems removed
2 scallions, cut in 2-inch slices
1/2 teaspoon salt

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 JJIGAE (KIMCHI SOUP)

Kimchi Jjigae (Kimchi Soup) image

In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law's Kimchi and the author of "The Kimchi Cookbook."

Provided by David Tanis

Categories dinner, lunch, soups and stews, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 pound fresh pork belly, cut in 1/2-inch pieces
4 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
2 tablespoons unsalted butter
1 medium onion, chopped
2 cups kimchi, aged if possible, squeezed dry and chopped
3 tablespoons Korean red pepper paste (gochujang)
1 tablespoon Korean red pepper flakes (gochugaru)
1 cup kimchi juice
8 cups water (for a richer soup, use chicken, pork or beef broth)
8 ounces soft or silken tofu, cut in large cubes
8 scallions or Korean chives, chopped, for garnish

Steps:

Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choose the right kimchi. The best kimchi for kimchi soup is a well-aged kimchi with a sour and spicy flavor. You can use store-bought kimchi or make your own.
Use a variety of vegetables. Kimchi soup is a great way to use up leftover vegetables. Some common vegetables to add to kimchi soup include napa cabbage, carrots, radishes, and scallions.
Add protein for additional depth. Tofu and clams are popular protein choices for kimchi soup. Other options include pork, beef, or chicken.
Season to taste. Kimchi soup should have a sour, spicy, and salty flavor. You can adjust the seasonings to your liking by adding more kimchi, gochujang, or salt.
Serve hot. Kimchi soup is best served hot. You can garnish it with green onions, sesame seeds, or a dollop of sour cream.

Conclusion:

Kimchi soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients and is a great way to use up leftover kimchi. With a few simple ingredients and a little bit of time, you can make a delicious bowl of kimchi soup that the whole family will enjoy.