Spring Cabbage and Clam Noodle Soup recipe - ingredients, nutrition and when to eat it
Spring Cabbage and Clam Noodle Soup is made by simmering spring cabbage and clams in broth with knife-cut noodles.
Spring Cabbage and Clam Noodle Soup is made by simmering spring cabbage and clams in broth with knife-cut noodles. The clams add a clean, savory depth, balanced by the cabbage’s gentle sweetness. It’s a comforting choice for lunch or dinner when you’re in the mood for a warm bowl of soup.
Noodles · 25 minutes to cook
Tips: The noodles’ starch can thicken the broth, so if the package says to rinse them, give them a quick rinse before adding.
Tips: Once the clams open, avoid cooking them for too long or the meat can turn tough.
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Ingredients (1 serving)
- Cooked knife-cut noodles — 180 g
- Clam meat — 80 g
- Spring cabbage — 70 g
- Dashi broth — 450 ml
- Garlic — 1 pc
- Green onion — 10 g
- Soy sauce — 1 tsp
- Ground black pepper — 0.2 tsp