Tofu soup with clams (Dubu-jogaetguk)

Prepare the large dried anchovies by removing their heads and guts.

In a pot, combine 4 cups of water, the cleaned anchovies, and a hand-sized piece of dried kelp.

Bring the pot to a boil to create the stock.

Mince the garlic cloves and dice half of a medium onion.

Cut the green onions into 1-inch long pieces.

Rinse 1 cup of frozen clam meat under cold water and drain.

Rinse the package of soft tofu under cold water and drain.

In a separate pot, heat toasted sesame oil and sauté the minced garlic and diced onion for a couple of minutes until the onion is translucent.

Strain the anchovy-kelp stock, and add 2 cups of it to the pot with the sautéed aromatics. Bring to a boil.

Once boiling, crush the tofu with your hands and add it to the pot, followed by the rinsed clam meat and green onions.

Cover and cook for 5 minutes.

Season the soup with fish sauce and a pinch of ground black pepper.

Turn off the heat.

Grind the toasted sesame seeds into a fine powder to use as a garnish.

Ladle the hot soup into serving bowls.

Sprinkle the ground sesame seed powder over the soup right before serving.