Korean Light Silken Tofu Stew with Clams

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A bright, clean take on Korean tofu stew that skips the chili paste in favor of a clear anchovy broth and tender seafood. The silken tofu gently simmers with clams, shrimp, and zucchini for a comforting bowl that is light on the stomach and full of delicate ocean flavor.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 2 gSugar
• 24 gProtein
• 780 mgSodium
• 480 mgPotassium
• 210 mgCalcium
• 3 mgIron
• 12 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the anchovy broth

• 6 cups water
• 8 to 10 dried anchovies, gutted
• 1 piece dried kelp (about 3 inches)
• 2 garlic cloves, smashed

For the stew base

• 1 tablespoon toasted sesame oil
• 1/2 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 small zucchini, halved lengthwise and sliced
• 4 oz enoki mushrooms, trimmed and separated

For the seafood, tofu, and garnish

• 6 cups prepared anchovy broth (from above)
• 8 oz manila clams, scrubbed
• 6 oz medium shrimp, peeled and deveined
• 1 package (16 oz) Korean silken tofu, gently scooped into large spoonfuls
• 1 tablespoon fish sauce
• 1 teaspoon kosher salt, plus more to taste
• 2 large eggs
• 2 green onions, thinly sliced
• 1 sheet roasted seaweed (gim), shredded (optional)

Directions

1. In a medium pot, combine the water, dried anchovies, kelp, and smashed garlic. Bring to a gentle simmer over medium-high heat and cook for 10 minutes, then strain and reserve the clear broth, discarding the solids.
2. Heat the sesame oil in a shallow earthenware pot (ttukbaegi) or medium saucepan over medium heat. Add the sliced onion and cook for 2 minutes until softened, then stir in the minced garlic and cook 30 seconds until fragrant.
3. Pour in the strained anchovy broth and bring to a steady simmer. Add the zucchini and enoki mushrooms and cook for 2 minutes until just tender, keeping the broth at a gentle bubble so it stays clear.
4. Add the clams and shrimp, cover, and simmer for 3 to 4 minutes until the clams open fully and the shrimp turn pink. Discard any clams that refuse to open.
5. Gently lower the silken tofu into the broth in large spoonfuls without stirring aggressively. Season with the fish sauce and salt, then simmer gently for 2 minutes to warm the tofu through without breaking it apart.
6. Crack the eggs over the surface of the stew, cover, and cook for 1 to 2 minutes until the whites are set but the yolks remain soft.
7. Scatter the green onions and shredded seaweed on top, and serve bubbling hot straight from the pot with steamed rice and kimchi on the side.

Cook’s Notes

• Soak the clams in cold salted water for 20 minutes before cooking so they release any internal grit.
• Keep the broth at a gentle simmer; a rolling boil will cloud the soup and toughen the seafood.
• No anchovies on hand? Substitute 1/2 teaspoon dashi powder or kombu powder dissolved in 6 cups of hot water.
• For a vegetarian version, skip the seafood and use dried shiitake-soy broth with extra mushrooms and a sheet of nori.
• Always serve this stew in a preheated earthenware pot if possible, since the retained heat keeps the tofu silky and the broth piping hot at the table.

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