Spicy Clam and Minari Soup recipe - ingredients, nutrition and when to eat it
This spicy soup is made with clams, minari, and soybean sprouts, simmered with Korean red pepper flakes.
This spicy soup is made with clams, minari, and soybean sprouts, simmered with Korean red pepper flakes. The briny, refreshing flavor of the clams pairs with the fragrant minari, making it a lovely choice for a spring evening or whenever you’re craving a warming, spicy broth.
Soups & stews · 25 minutes to cook
Tips: Discard any clams with cracked shells or that remain closed after cooking.
Tips: Minari loses its fragrance if cooked too long, so add it at the end and cook briefly.
Tips: Taste the broth after the clams have released their flavor, then add salt a little at a time to season.
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Ingredients (1 serving)
- Clam meat — 120 g
- Minari (Korean water dropwort) — 50 g
- Soybean sprouts — 60 g
- Korean radish — 50 g
- Large green onion — 15 g
- Minced garlic — 5 g
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 tsp
- Water — 500 ml