Refreshing Oyster and Clam Soft Tofu Stew
You Won’t Believe How Delicious This Clear Oyster and Clam Soft Tofu Stew Is!
I used to dislike and avoid oysters, but I think I’m slowly falling for their flavor, especially when cooked rather than raw. I bought soft tofu intending to make seasoned tofu for the kids, but as the weather turned cold, I found myself making this clear tofu stew twice instead! It was incredibly effective for hangover relief, soothing my entire system. I’ve always preferred spicy soft tofu stews, but this was my first time realizing how delicious a clear version could be. The aroma from the chives and wild chives in the seasoning sauce made me sigh with delight. It’s perfect for a quick, warm meal on a winter day, and also a fantastic healthy option for hangover relief – Oyster and Soft Tofu Stew! Doesn’t the title alone make you feel relaxed and refreshed?
Ingredients
- 1 bowl Clam Broth (approx. 200ml)
- 1 pack Soft Tofu
- 1/2 cup Fresh Oysters (approx. 100g)
Seasoning & Garnish
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- A handful of Wild Chives (Dallae)
- A handful of Chives (Buchu)
- Optional: A pinch of MSG (for enhanced umami)
- A little Sesame Oil
- A little Sesame Seeds
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- A handful of Wild Chives (Dallae)
- A handful of Chives (Buchu)
- Optional: A pinch of MSG (for enhanced umami)
- A little Sesame Oil
- A little Sesame Seeds
Cooking Instructions
Step 1
First, thoroughly wash the clams and place them in a pot. Add enough water to cover them and bring to a boil. Once the clams open, strain the broth and set it aside. (Prepare about 1 bowl or 200ml of this clam broth.)
Step 2
Pour the prepared clam broth into a ttukbaegi (earthenware pot) or a regular pot and heat it over medium heat.
Step 3
Carefully open the pack of soft tofu. Add it to the pot in large chunks or gently scoop it in with a spoon. Be careful not to stir too vigorously, as soft tofu can break apart easily.
Step 4
Gently rinse the fresh oysters under running water to remove any shells or impurities. If you dislike the briny taste of oysters, you can rinse them lightly in cold water and drain them.
Step 5
Add the prepared oysters to the pot and cook them with the other ingredients. Oysters can become tough if overcooked, so cook them for just 1-2 minutes after adding them.
Step 6
Wash the wild chives and chives thoroughly and pat them dry. Prepare them for use just before adding them to the stew. It’s important to meticulously clean any dirt from the root parts.
Step 7
Chop the wild chives into bite-sized pieces. You don’t need to mince them too finely to preserve their fragrant aroma.
Step 8
Chop the chives similarly to the wild chives.
Step 9
In a small bowl, combine 3 Tbsp of soy sauce, a little sesame oil, a little sesame seeds, and optionally, a tiny pinch of MSG for extra umami. Mix well to create the seasoning sauce. (You can also mix in some of the chopped wild chives and chives here for a richer flavor.)
Step 10
Once the oysters turn opaque and the soft tofu becomes tender, turn off the heat. Avoid overcooking to maintain the clear and refreshing broth flavor.
Step 11
Serve the finished Oyster and Clam Soft Tofu Stew hot, directly from the ttukbaegi, to your table. You can serve the prepared seasoning sauce or the remaining chopped wild chives and chives on the side for individuals to add according to their preference. Be careful, it’s hot!
