Spicy Clam Soup recipe - ingredients, nutrition and when to eat it
This spicy soup is made by simmering clams and zucchini with a chili seasoning, without the knife-cut noodles.
This spicy soup is made by simmering clams and zucchini with a chili seasoning, without the knife-cut noodles. The refreshing flavor from the clams pairs well with the tender zucchini. It’s a lovely addition to lunch or dinner when you’re in the mood for a warm broth.
Soups & stews · 20 minutes to cook
Tips: Once the clams open, avoid cooking them for too long so the meat doesn’t turn tough.
Tips: For a clear broth, skim off the foam once after adding the clams.
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Ingredients (1 serving)
- Clam meat — 150 g
- Korean zucchini — 0.3 pc
- Radish — 50 g
- Green onion — 0.2 stalk
- Garlic — 1 clove
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 450 ml