Clam And Fresh Noodle Soup Recipes

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GARLIC CLAM MISO NOODLE SOUP



Garlic Clam Miso Noodle Soup image

An incredibly comforting Miso Garlic Clam Noodle Soup recipe, featuring a delicate sweetness and mellow umami that's impossible to not love!

Provided by ET Food Voyage

Categories     Lunch

Number Of Ingredients 11

4 cloves Garlic (minced)
2 Shallots (finely sliced)
2 tbsp White Miso Paste
400-500 g Fresh Clams
1 cup Chicken Broth
½ cup Fish Stock (optional, can be replaced with equivalent volume of chicken broth)
2 bundles Rice Noodles / Ramen
1 tbsp Butter
½-1 tsp Red Chilli Flakes
2-3 stalks Scallions
Red Chillies (optional) (chopped, for garnish)

Steps:

  • Wash the clams by rinsing and letting them soak in water for 30 minutes. This is to allow the clams to spit out any sand or grit. Lift the clams from the water used for soaking and place them into a separate bowl for another rinse before cooking.
  • In a large pot, melt butter over medium-high heat. Saute garlic and chilli flakes for 1-2 minutes until fragrant.
  • Add in chopped shallots and cook for 3-5 minutes until starting to soften.
  • Stir in white miso paste and toss in the clams.
  • Add in both chicken broth and fish broth. Cover and simmer for 3 minutes until the clams have opened up.
  • Remove from heat and toss in scallions. Ladle the clam soup over the cooked noodles and garnish with more scallions and red chillies (if using). Serve immediately.

Nutrition Facts : Calories 342 kcal, ServingSize 1 serving

KOREAN SPICY CLAM SOUP WITH NOODLES



Korean Spicy Clam Soup With Noodles image

This is an easy to prepare soup that just takes a total of 15 minutes, not counting the time it takes to boil the water for the pasta. It has a Korean influence. You can control the heat by adding less garlic chili sauce and chili or cayenne. You can add a can of clams with its juice if you want more clams in the soup. My family loves this soup on a cold day, though there aren't too many of those days here in L.A.

Provided by Pesto lover

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 14

4 (8 ounce) bottles clam juice
4 cups water
2 lbs manila clams, in shells
4 garlic cloves, minced
2 -3 teaspoons sesame oil
1 teaspoon soy sauce
2 -3 teaspoons chili-garlic sauce (sambal oelek)
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons dried ancho chile powder or 1 1/2 teaspoons use 1/4 - 1/2 tsp cayenne pepper
4 green onions, sliced (use white and green parts)
3 inches piece daikon radishes, peeled, sliced very thin and quartered
handful baby spinach leaves (optional)
1 lb spaghetti (I used multi-grain last time and it was fine) or 1 lb similar noodles (I used multi-grain last time and it was fine)

Steps:

  • Boil salted water in large pot for pasta. Add pasta and cook al dente.
  • Meanwhile, in a separate 3 qt pot, mix clam juice, water, garlic, sesame oil, soy sauce, garlic chili sauce, sugar, salt, ancho chili powder and daikon radish over medium high heat.
  • When clam juice mixture reaches a boil, add in clams in shells. Cook until shells open. Discard any that don't open after about 3 minutes.
  • Add spinach and green onions and cook about 1 minute, or until spinach wilts.
  • Place cooked pasta in serving bowls and ladle soup with clams over pasta. Serve.

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