Clam and Water Parsley Rice Noodle Soup recipe - ingredients, nutrition and when to eat it
This rice noodle soup is made with clams and water parsley in a clear broth. The clams add a clean, savory depth, while the water parsley brings a fresh aroma.
This rice noodle soup is made with clams and water parsley in a clear broth. The clams add a clean, savory depth, while the water parsley brings a fresh aroma. It’s a lovely choice for a spring lunch or whenever you’re in the mood for a light, warm bowl of soup.
Noodles · 20 minutes to cook
Nutrition (per 650.6g serving): 348 kcal · protein 13.8g · carbohydrate 68.3g · fat 1.6g · sodium 1228.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Using the clams in their shells gives the broth a cleaner, richer flavor. Add the purged clams and cook until they open, then discard any that stay closed.
Tips: Add the water parsley after turning off the heat to keep its fresh aroma and crisp texture.
Tips: Cook the rice noodles separately, rinse them, then add them to the broth so it stays clear.
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Ingredients (1 serving)
- Rice noodles — 80 g
- Shucked clams — 60 g
- Water dropwort — 40 g
- Water — 450 ml
- Minced garlic — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Salt — 0.5 g
- Green onion — 10 g
- Ground black pepper — 0.1 g