Lunch

Doenjang Clam Broth with Crispy Tofu Cubes

Name: Doenjang Clam Broth with Crispy Tofu Cubes
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 8 oz firm tofu, pressed and cubed; 8 littleneck clams, scrubbed; 3 tbsp doenjang (fermented soybean paste); 4 cups water or dashi; 2 tbsp neutral oil; 1 tbsp sesame oil; 3 cloves garlic, minced; 1-inch piece ginger, minced; 2 scallions, cut into 2-inch pieces; 1 dried red chili; 1 tbsp mirin; Kosher salt to taste

A fragrant salty-sweet broth thickened with fermented doenjang, studded with tender littleneck clams and cubed tofu fried until golden and crisp outside. Ready in 20 minutes with a sip-worthy, warming depth.

314cal 12gprotein 9gcarbs 26gfat 8min prep 12min cook 2serves

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