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Ingredients
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5 cups
chicken broth
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1-2 tablespoons
dashi (Japanese soup base)
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1 tablespoon
dried red chili flakes
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1 cup
kimchi (with juice), sliced
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2 tablespoons
gochujang
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1 tablespoon
soy sauce
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4
cloves garlic, minced
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1/2 cup
clams
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4
cod roe, sliced
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24 ounces
extra soft silken tofu
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2
eggs
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2 tablespoons
sesame oil
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1 teaspoon
sea salt (to taste)
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green onions, chopped
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toasted seaweed
Directions
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Pour 5 cups of chicken broth into a pot. Add dashi, dried red chili flakes, kimchi juice, gochujang, soy sauce, and garlic. Boil it over high heat until simmered.
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Add 1/2 cup of clams and 4 sliced cod roe. Bring to boil on high heat.
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Scoop soft tofu into the pot and break the tofu up with a spoon several times in the pot. Boil until
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Garnish with green onions and seaweed, crack eggs, and drizzle sesame oil. Serve immediately!
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