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Picture of Kimchi Soup With Tofu and Clams
asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1428 kcal 71 %
  • Fat 76 g 117 %
  • Saturated 21 g 106 %
  • Carbs 74 g 25 %
  • Fiber 21 g 85 %
  • Protein 120 g 240 %
  • Cholesterol 197 mg 66 %
  • Sodium 4685 mg 195 %
  • Calcium 1392 mg 139 %
  • Magnesium 334 mg 80 %
  • Potassium 5043 mg 107 %
  • Iron 18 mg 101 %
  • Zinc 8 mg 72 %
  • Phosphorus 1734 mg 248 %
  • Vitamin A 658 µg 73 %
  • Vitamin C 20 mg 22 %
  • Thiamin (B1) 0 mg 37 %
  • Riboflavin (B2) 1 mg 58 %
  • Niacin (B3) 3 mg 21 %
  • Vitamin B6 1 mg 91 %
  • Folate equivalent (total) 335 µg 84 %
  • Vitamin B12 51 µg 2138 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 9 mg 63 %
  • Vitamin K 668 µg 557 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kimchi Soup With Tofu and Clams

Ingredients

  • 2 Tbsp. neutral oil (such as canola or grapeseed)
  • 1 small onion, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 1 lb. kimchi, juices reserved, thinly sliced
  • 1 Tbsp. white miso
  • 1/2 tsp. (or more) kosher salt
  • 1 lb. littleneck clams (8–12), scrubbed
  • 2 Tbsp. unsalted butter
  • 1 lb. silken tofu, drained, cut into 1" pieces
  • 2 scallions, white and light green parts only, thinly sliced

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