Korean Soft Tofu Stew with Cod Roe Clams Kimchi 순두부찌개 Soondubu Jjigae

Ingredients

• 5 cups chicken broth
• 1-2 tablespoons dashi (Japanese soup base)
• 1 tablespoon dried red chili flakes
• 1 cup kimchi (with juice), sliced
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 4 cloves garlic, minced
• 1/2 cup clams
• 4 cod roe, sliced
• 24 ounces extra soft silken tofu
• 2 eggs
• 2 tablespoons sesame oil
• 1 teaspoon sea salt (to taste)
• green onions, chopped
• toasted seaweed

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