Lunch

Doenjang Clam Broth with Hand-Torn Noodle Ribbons

Name: Doenjang Clam Broth with Hand-Torn Noodle Ribbons
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 pound littleneck clams, cleaned; 4 cups vegetable or light dashi stock; 3 tablespoons doenjang (Korean soy paste); 1 tablespoon gochugaru; 2 tablespoons neutral oil; 4 ounces fresh noodle dough (or fresh egg noodles), hand-torn into ribbons; 8 ounces spring vegetables (pea shoots, snap peas, young bok choy); 3 cloves garlic, minced; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; Sea salt and white pepper; 1 scallion, sliced bias

A silken broth built on Korean soy paste deepens with littleneck clams, their brine enriching every sip. Hand-torn noodle ribbons float alongside tender spring vegetables, creating a composed yet rustic bowl that satisfies completely without heaviness.

508cal 27gprotein 48gcarbs 23gfat 12min prep 18min cook 2serves

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