Clam Noodle Soup with Hot Pot White Broth Base
The Ultimate Umami Bomb! A Clam Noodle Soup Recipe Using Hot Pot White Broth
While spicy noodle soups are delicious, there are days when you crave a clear and refreshing broth. Today, we’ll make a clam noodle soup that allows you to savor the deep flavor in its pristine broth. This recipe elevates the classic dish with the rich essence of hot pot white broth, perfect for warming you up from the inside out.
Ingredients
- 300g fresh clams
- 1 serving of fresh kalguksu noodles (approx. 150-200g)
- 30g carrot
- 30g zucchini
- 40g leek
- 10g minced garlic (about 1 Tbsp)
- A pinch of black pepper
- 10g sesame oil (about 1 Tbsp)
- 90g Haoduo Hot Pot White Broth Sauce
- 600g water (about 3 cups)
Cooking Instructions
Step 1
First, prepare the fresh clams. Soak them in cold water with a little salt for about 30 minutes to purge any sand. Afterwards, rinse them thoroughly under running water multiple times until they are clean. Make sure to wash away any mud or debris from the shells to ensure a clear broth.
Step 2
Next, prepare the vegetables. Slice the zucchini into half-moon shapes about 0.5cm thick. Peel and julienne the carrot and onion into thin strips, about 3-4cm long. Cut the leek diagonally into bite-sized pieces, around 4-5cm in length. Cutting the vegetables in various shapes adds texture and visual appeal to the dish.
Step 3
If you have green onions (scallions) for garnish, cut them into 3-4cm lengths. This adds a fresh touch and vibrant color to the finished soup. (If green onions are unavailable, you can skip this step.)
Step 4
In a deep pot, add 600g of water and bring it to a boil over high heat. Once the water is vigorously boiling, shake the Haoduo Hot Pot White Broth Sauce well and add it to the pot. Stir with a spoon to dissolve the sauce completely, ensuring there are no clumps.
Step 5
Add the prepared zucchini, carrot, and onion to the simmering broth. Also, add the minced garlic and the cleaned clams to the pot. Adding these ingredients will deepen the umami flavor of the soup.
Step 6
As the soup starts to boil again vigorously, add the kalguksu noodles. Gently loosen the noodles with chopsticks or a spoon to prevent them from sticking together. Cook the noodles until they are fully tender and chewy, usually about 5-7 minutes, or according to the package instructions. Stir occasionally while the noodles are cooking to ensure even cooking.
Step 7
Once the noodles are cooked, turn off the heat. Carefully ladle the hot noodle soup into serving bowls. Garnish with the sliced leeks and green onions. Your delicious and deeply flavorful Clam Noodle Soup with Hot Pot White Broth is now ready! For an extra touch, you can sprinkle a pinch of black pepper and a drop of sesame oil before serving. Enjoy your meal!
