Korean Spicy Clam Soup with Noodles
Dive into the bold and comforting flavors of **Korean Spicy Clam Soup with Noodles**, a warming dish that combines the ocean's briny sweetness with the irresistible heat of gochugaru and gochujang. This hearty soup features tender clams simmered in a fragrant broth infused with garlic, ginger, and sesame oil, perfectly balanced by a medley of fresh zucchini, silky tofu, and thin somen noodles. Quick to prepare and packed with umami, this recipe is perfect for a satisfying weeknight dinner or an impressive weekend treat. Garnished with fresh scallions and brimming with vibrant spices, it's a true showcase of Korean cuisine's soulful, spicy depth. Whether you're a seafood lover or a fan of spicy noodle soups, this dish is sure to become a favorite in your rotation.
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Recipe Information
Ingredients
- 500 g Fresh clams, scrubbed and rinsed
- 200 g Dried Korean somen noodles (or thin wheat noodles)
- 1.5 L Vegetable stock
- 2 tbsp Gochugaru (Korean red chili flakes)
- 1 tbsp Gochujang (Korean chili paste)
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 6 cloves Garlic, minced
- 1 tbsp Ginger, finely sliced
- 4 stalks Scallions, thinly sliced
- 1 medium Zucchini, julienned
- 200 g Firm tofu, cubed
- Salt, to taste
- Black pepper, to taste
- 500 ml Water
Instructions
Place the clams in a large bowl of water and add 1 tablespoon of salt. Let them soak for about 20 minutes to purge any sand. Rinse the clams thoroughly under cold water and set aside.
Cook the somen noodles according to the package instructions. Drain, rinse with cold water to stop cooking, and set aside.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Stir in the gochugaru and gochujang, cooking for another 1-2 minutes to release their flavors, being careful not to burn the spices.
Pour in the vegetable stock and an additional 500ml of water. Bring the mixture to a boil.
Add the soy sauce, zucchini, and tofu cubes to the boiling broth. Reduce the heat to medium-low and let the soup simmer for 5 minutes.
Add the clams to the pot, cover with a lid, and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
Season the soup with salt and black pepper to taste.
Divide the cooked noodles among serving bowls, and ladle the hot soup over the noodles, ensuring each bowl gets clams, tofu, and vegetables.
Garnish with sliced scallions on top. Serve immediately while hot.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 5818 mg | 253% | |
| Total Carbohydrate | 297.3 g | 108% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 34.5 g | ||
| Protein | 216.7 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2192 mg | 169% | |
| Iron | 88.5 mg | 492% | |
| Potassium | 7431 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
