Yields:
2 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
15 Mins
Total Time:
20 Mins
Whether you’re craving a comforting bowl of soup on a chilly day or looking to expand your culinary horizons with a taste of Japanese cuisine, udon noodle soup with clams is sure to satisfy your cravings. So, gather your ingredients, simmer a pot of savory broth, and treat yourself to this delightful seafood delight.
Ingredients
Adjust Servings
Instructions
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Rinse the clams under cold water and scrub them to remove any dirt or sand. In a large bowl, cover the clams with cold water and let them sit for about 20 minutes. This will help purge any remaining sand.
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In a pot of boiling water, cook the udon noodles for 2-3 minutes or until they are tender but still slightly firm. Drain and set aside.
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Pour the chicken broth into a large separate pot, then add the soy sauce, mirin and salt. Stir to combine and bring the broth to a simmer.Once the broth is simmering, add the cleaned clams to the pot. Cover with a lid and let them cook for about 5-7 minutes, or until the clams have opened up. Discard any clams that do not open. Add the baby spinach and cook for another 30 seconds.
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Divide the cooked udon noodles among serving bowls. Using a slotted spoon, transfer the cooked clams from the pot to the bowls. Ladle the hot broth over the noodles and clams. Garnish the udon noodle soup with chopped green onions and drizzle with sesame oil.
