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Before you jump to Kimchi Soup with Tofu and Asari or Manila Clams recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.
Until fairly recently any person who expressed concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. The kitchen area is a good place to start saving energy by going a lot more green.
A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. You can certainly reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. It is reasonably straightforward to live green, after all. A lot of it is merely using common sense.
We hope you got benefit from reading it, now let’s go back to kimchi soup with tofu and asari or manila clams recipe. You can cook kimchi soup with tofu and asari or manila clams using 8 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Kimchi Soup with Tofu and Asari or Manila Clams:
- Get 200 grams Chinese or napa cabbage kimchi
- Use 5 to 6 tablespoons Kimchi liquid
- Use 1 pack Asari or Manila clams in their shells, de-sanded and washed
- You need 1 block Silken tofu
- Use 1200 ml Kombu based dashi stock
- Prepare 1 clove Garlic
- Provide 1 stalks, chopped Green onion
- Provide 1 pinch of each Salt, pepper
Instructions to make Kimchi Soup with Tofu and Asari or Manila Clams:
- Cube the tofu.
- Put the clams in the kombu seaweed dashi and bring to a simmer to extract their flavor; as soon as the clams open remove them from the broth.
- Put the kimchi, kimchi liquid and grated garlic into the broth from Step 2.
- Simmer for 5 to 6 minutes, season with salt and pepper, and put in the tofu and the reserved clams.
- When it comes back to a boil, put in the green onion and turn off the heat right away.
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