Silken Tofu Stew With Clams and Zucchini

You might be familiar with Korean sundubu (or soondooboo) jjigae, a fiery stew featuring soft tofu in a gochugaru-infused broth. It’s filled with vegetables, often seafood and meat, and gets topped with a cracked egg. Despite the heat (both temperature and spice), sundubu jjigae has an ability to refresh, speaking to Koreans’ affinity for enjoying a gurgling stew on even the hottest of summer days.

A mild version of this classic also exists in Korean cuisine, typically enjoyed by kids or those who can’t tolerate spice. This one is part of our Feel-Good Food Plan. Its seafood-based broth is even more apparent without any spice to hide behind. Here, a square of kombu gives the water a head start, imbuing the light stock with umami and an accent of the sea. Clams lend their brininess (just make sure to clean them first), while zucchini and onion bring sweetness, and enoki or beech mushrooms offer their signature chew.

I urge you to find the softest tofu you can. Silken tofu in the standard water-filled container works fine, but if you can stop by a Korean market, buy a cylindrical tube of silken tofu for its extra-custardy texture. This stew may be quieter and gentler than its spicy counterpart, but it is no less comforting and refreshing.