Knife-Cut Noodle Soup with Manila Clams and Wild Chives recipe - ingredients, nutrition and when to eat it
This springtime bowl of kalguksu is made with a broth simmered with Manila clams, plus knife-cut noodles and wild chives.
This springtime bowl of kalguksu is made with a broth simmered with Manila clams, plus knife-cut noodles and wild chives. The clams add a clean, savory depth, balanced by the chives’ sharp, fragrant flavor. It’s lovely for a spring lunch or a warm dinner.
Noodles · 30 minutes to cook
Nutrition (per 976.5g serving): 414.1 kcal · protein 24g · carbohydrate 70.9g · fat 2g · sodium 1122.9mg
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: Once the clams open, avoid boiling them for too long so the meat stays tender.
Tips: Add the wild chives after turning off the heat to preserve their fragrance.
Tips: Rinse the knife-cut noodles once before adding them to keep the broth from getting too thick.
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Ingredients (1 serving)
- Cooked kalguksu noodles (knife-cut noodles) — 200 g
- Clams (littleneck clams) — 120 g
- Korean wild chives — 30 g
- Water — 600 ml
- Kombu — 1 sheet
- Garlic — 2 pc
- Scallion — 10 g
- Soy sauce — 1 tsp
- Salt — 0.5 g