Hearty Clam and Perilla Seed Noodle Soup
How to Make Rich and Savory Clam and Perilla Seed Noodle Soup
I usually try to avoid heavy, hard-to-digest foods like meat and flour for dinner, opting for lighter, healthier meals. However, today I decided to break my own rule! After agonizing over whether to indulge or not, I finally gave in and made a flour-based dish. It’s almost a cheat if a flour dish isn’t delicious, they’re just that good! Among the many flour dishes, I decided to make Clam and Perilla Seed Noodle Soup. It’s not that I eat flour often, but when I crave it, it’s intense. For days, this particular noodle soup has been on my mind. I hadn’t seen it on social media or TV recently, but out of the blue, I just felt a strong urge to eat it. While I don’t have a gluten allergy, my stomach is sensitive, so I usually refrain from eating flour. But I just couldn’t resist any longer, so I made it. They say suppressing cravings can be stressful, so it seems best to eat what you want when you want it. Luckily, I had pre-purged clams frozen in my fridge, so I used them to make this delicious soup. The craving has finally been satisfied, and I feel so much better! Now, I’ll share with you how to make this wonderful Clam and Perilla Seed Noodle Soup.
Ingredients- 40 clams (purged)
- 7 dried anchovies (for broth)
- 2 servings of fresh kal-guksu noodles
- 2 potatoes
- 1 chili pepper (e.g., Cheongyang pepper)
- 1/2 zucchini
- 1/2 onion
- 1/3 carrot
- 5 Tbsp perilla seed powder
- 2 Tbsp minced garlic
- 1 Tbsp soy sauce
- Salt to taste
Cooking Instructions
Step 1
Prepare the clams by purging them. Ideally, soak them in saltwater (about 1 Tbsp salt per cup of water) for at least 2 hours. However, since I used pre-purged and frozen clams, I simply rinsed them under running water before using them. This saves a significant amount of preparation time.
Step 2
Prepare the vegetables. Thinly slice the carrot, zucchini, and onion into matchsticks, about 0.3cm thick. This slicing method allows the vegetables to release their flavor into the broth and provides a pleasant texture.
Step 3
Slice the potatoes into uniform pieces, about 0.3cm thick, so they cook evenly with the noodles. Finely chop the chili pepper (about 0.3cm intervals) for a touch of heat. Adjust the amount based on your spice preference.
Step 4
A flavorful broth is the foundation of any good noodle soup. To save time, you can start the broth while preparing the other ingredients. Place the dried anchovies in cold water and boil for at least 10 minutes to extract their savory essence.
Step 5
Once the broth has a rich flavor, remove and discard the dried anchovies to prevent any bitterness. You should be left with a clear and deeply flavored anchovy broth.
Step 6
Add the purged clams and 2 tablespoons of minced garlic to the prepared broth and bring to a simmer. The garlic helps to eliminate any fishy odor from the clams and adds a wonderful depth of flavor to the soup.
Step 7
As the clams begin to open and cook, add the sliced potatoes and carrots. These are harder vegetables, so adding them first ensures they cook through properly.
Step 8
When the potatoes and carrots are about one-third cooked, add the sliced onion, zucchini, and the chopped chili pepper. Adding vegetables in stages helps to maintain their individual textures and enhances the overall complexity of the broth.
Step 9
Now it’s time to enrich the soup with the signature perilla seed flavor. Stir in 5 tablespoons of perilla seed powder and 1 tablespoon of soy sauce for added umami. Finally, season with salt to your liking. Make sure to dissolve the perilla seed powder well to avoid clumps.
Step 10
Lastly, gently add the fresh kal-guksu noodles, separating them so they don’t clump. Cook until the noodles are fully tender. Your delicious and aromatic Clam and Perilla Seed Noodle Soup is now ready to be enjoyed!
