Chewy Clam and Brown Rice Hand-Pulled Noodle Soup
Winter Delicacy: Clam and Brown Rice Hand-Pulled Noodle Soup – Excellent Texture and Broth!
Introducing a fantastic winter delicacy: chewy hand-pulled noodles made with 99.4% organic brown rice, paired with the refreshing broth of fresh clams. This dish is so wonderfully chewy, you might mistake it for tteokguk (rice cake soup). The rich, oceanic flavor of the clams combined with the savory broth creates a truly satisfying experience. You might regret not discovering this gem sooner! It’s a perfect blend of chewy texture and delicious soup.
Ingredients
- Brown rice hand-pulled noodles 500g
- Fresh surf clams 800g
- Kelp broth (or anchovy/dried pollock broth)
- 1/2 onion
- Carrots, a small amount
- Zucchini, as needed
- Salt, to taste
- Soup soy sauce, to taste
- Green onions, a few stalks
Cooking Instructions
Step 1
First, prepare the vegetables for the soup. Slice the onion thinly or dice it into bite-sized pieces. Cut the carrots and zucchini into similar sizes. Chop them into easy-to-eat pieces and shapes.
Step 2
Pour water into a pot, add the kelp, and bring to a boil. Once the water is boiling, add the prepared vegetables and cook until they become tender. Using a broth made with anchovies or dried pollock will add a deeper, richer flavor to your soup.
Step 3
Thoroughly wash the surf clams under running water to remove any dirt or debris from their shells. Continue washing until the water runs clear. Then, soak them in saltwater for about an hour to purge their sand. Once they are purged, add the clean clams to the boiling broth.
Step 4
As the clams cook, foam may rise to the surface. This foam can make the broth cloudy, so skim it off carefully with a sieve or spoon. Removing this foam is crucial for maintaining a clear and refreshing broth.
Step 5
Introducing our special ingredient today: the brown rice hand-pulled noodles. These noodles are made with 99.4% organic Korean brown rice and 0.6% Korean sun-dried salt, offering a wonderfully healthy and chewy texture.
Step 6
The brown rice hand-pulled noodles need to be cooked separately in boiling water before being added to the soup. Think of this process like cooking pasta. Stir gently to prevent them from sticking together, and cook until they achieve a satisfying chewy texture. Once cooked, rinse the noodles in cold water and drain them. While this step might seem a bit tedious, it’s essential for ensuring the perfect chewy texture of the noodles.
Step 7
Now, add the separately cooked brown rice hand-pulled noodles to the broth that has been infused with the flavor of the surf clams. Let it simmer for a short while longer, allowing the noodles to absorb the delicious broth. Finally, season the soup with soup soy sauce and salt to your preference. Add more salt if it’s too bland, or a touch more soup soy sauce for added umami. Once seasoned, turn off the heat immediately. Garnish with freshly chopped green onions for a beautiful presentation. Your delicious Clam and Brown Rice Hand-Pulled Noodle Soup is now ready to enjoy!
