Hand-Torn Noodle Soup with Clams and Chives recipe - ingredients, nutrition and when to eat it
This hearty bowl combines hand-torn dough pieces and noodles simmered with clams and chives. The clam broth is refreshing, and the chives add a fresh aroma.
This hearty bowl combines hand-torn dough pieces and noodles simmered with clams and chives. The clam broth is refreshing, and the chives add a fresh aroma. It's just right for a rainy-day lunch or a filling dinner.
Noodles · 35 minutes to cook
Nutrition (per 910g serving): 492.5 kcal · protein 24.5g · carbohydrate 86.8g · fat 2.3g · sodium 1292.8mg
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: Let the dough rest for about 20 minutes so it's easier to pull into thin pieces and has a softer texture.
Tips: Add the chives after turning off the heat to preserve their color and aroma.
Tips: Using cooked thin wheat noodles helps keep the broth from turning cloudy.
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Ingredients (1 serving)
- Clam meat — 100 g
- Flour — 70 g
- Cooked somyeon noodles — 100 g
- Garlic chives — 35 g
- Korean zucchini — 40 g
- Green onion — 10 g
- Minced garlic — 0.5 tsp
- Salt — 0.5 tsp
- Water — 550 ml