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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