Name: Udon Noodle Soup with Clams and Vegetables (Jogae Kalguksoo)
Yield: Serves 4
Cuisine: Korean
Ingredients: 2 teaspoons garlic paste; 1 lb (500 g) dried or fresh udon noodles; Sea salt or kosher salt and fresh ground black pepper to taste; 1 lb (500 g) Little Neck or Mahogany clams, well rinsed; 4 cups (1 liter) Chicken Stock; 1 small onion, thinly sliced; 1 green onion (scallion), cut into matchstick strips; ½ medium zucchini, thinly sliced; 1 cup (75 g) spinach, trimmed; 4 teaspoons Soy Scallion Dipping Sauce for drizzling over the soup

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Broad white udon noodles, slices of zucchini and whole clams are slipped into a light chicken stock. As the clams steam open their juices are released, giving the soup a briny undertone. We used beautiful red and green amaranth leaves—greens often used in Asian stir-fries—that Taekyung found at the farmer’s market. What a surprise when the soup turned a very pretty pink.