This is a staple soup that is eaten very often in Korea. This was a winter favorite for me when I lived there.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • Place clams in a bowl with lightly salted water to cover. Place kelp in a separate bowl with 1 1/3 cups water. Let clams and kelp soak for 30 minutes. Drain, reserving only the kelp water.

  • Cut off and discard the bottom 1 1/2 inches (roots) of the enoki mushrooms. Wash the mushrooms.

  • Heat olive oil, chili powder, and garlic in a pot over medium heat. Stir in the clams, kelp water, and tofu. Bring to a boil. Add enoki mushrooms, oyster mushrooms, soy sauce, and salt; bring to a boil. Add spring onion, black pepper, and sesame oil. Cook until flavors are intensified, 3 to 6 minutes more.

Cook's Note:

You may need to go to an Asian Grocery Store to get much of this stuff.

Nutrition Facts

345 calories; 18.6 g total fat; 34 mg cholesterol; 520 mg sodium. 16.7 g carbohydrates; 31.9 g protein; Full Nutrition