Mild Korean Clam and Tofu Soup (2 Servings)

Prepare 480 mL anchovy-kelp broth; making it from scratch adds about 20 minutes as in the source.

Thaw frozen clam meat in the refrigerator, follow package preparation directions, check for shell fragments, and wash hands/utensils after handling raw seafood.

Break 400 g tofu into chunks. Chop 70 g onion, 3 green onions, and 4 garlic cloves.

Heat 2 tsp sesame oil over medium heat and sauté garlic and onion until the onion becomes slightly translucent.

Add 480 mL stock. Once bubbling steadily, add clam meat, tofu, and green onions.

Cover and cook about 5 minutes, continuing until clam meat is fully cooked. Do not rely on timing alone; where possible verify seafood is about 63°C (145°F) inside.

Add about 2 tsp fish sauce gradually, season with pepper, turn off heat and sprinkle on 2 tbsp ground toasted sesame. Serve hot.