Delicious Clam Noodle Soup: A Savory and Comforting Dish for the Whole Family
Easy Homemade Clam Noodle Soup (Kalguksu) – Perfect for Kids and Cozy Meals
Discover how to make a heartwarming bowl of Clam Noodle Soup (Kalguksu) that your whole family will love! Inspired by a recent outing where the children wished for more of this delightful dish, I ordered a generous pack of clams and prepared this comforting soup for them, which they thoroughly enjoyed. As the weather cools, seafood is in its prime, offering rich and deep flavors. Fresh clams, in particular, lend a wonderful sweetness and depth to noodle soups, making them a hit with both kids and adults. You can tailor the spice level to your preference: keep it mild for the little ones or add a touch of chili for a spicier kick for adult palates. A key technique in this recipe is cooking the noodles separately from the broth. This ensures the soup remains clear and light, avoiding the sometimes cloudy or heavy texture that can occur when noodles are boiled directly in the soup. By cooking them apart, you achieve a perfect harmony between the chewy noodles and the pristine, flavorful broth. We’ll also briefly simmer dried anchovies for added umami and use sliced shiitake or king oyster mushrooms as a flavorful garnish. Let’s get cooking this delicious and nourishing soup!
Ingredients- 80g dried Kalguksu noodles
- 600g fresh clams (1 pack)
- 2 Tbsp Mirin or cooking wine (to remove clam odor)
- 1 Liter water
- 1 handful dried pollock flakes (about 10g)
- 2 king oyster mushrooms or shiitake mushrooms
- 1 piece dried kelp (approx. 10×10 cm)
- 3 Tbsp soy sauce for soup (Guk-ganjang)
- 0.5 Tbsp minced garlic (about 5g)
- 0.5 Tbsp salt (for seasoning adjustment)
- 1/2 large onion (about 60g)
Cooking Instructions
Step 1
First, let’s prepare the clams. If you’re not pre-soaking them for purification, rinse them thoroughly under cold running water. Take handfuls of clams and gently rub them together with your hands 3-4 times to remove any sand or debris. After washing, sprinkle the clean clams with 2 tablespoons of Mirin (or cooking wine). Let them sit for a few minutes; this helps to eliminate any potential fishy odor from the clams.
Step 2
Now, let’s create the flavorful broth for our Kalguksu! In a pot, combine 1 liter of water, the dried pollock flakes (you can include the heads for extra flavor), half a large onion sliced into strips, the piece of dried kelp, and the 2 prepared king oyster or shiitake mushrooms. Add 3 tablespoons of soy sauce for soup (Guk-ganjang) and 0.5 tablespoon of minced garlic. Bring this mixture to a boil. IMPORTANT: Remove the kelp once the water begins to boil to prevent the broth from becoming bitter.
Step 3
As the broth starts boiling, simultaneously boil the Kalguksu noodles in a separate pot of water. Typically, these thick noodles require about 3-4 minutes longer than instant ramen. Cook the noodles over medium heat for approximately 10 minutes. Once cooked, rinse them briefly under cold water. This step is crucial: rinsing removes excess starch, preventing the noodles from becoming sticky or clumpy, and helps maintain the clarity of your soup.
Step 4
It’s time to add the clams and finish the soup! Once the broth is boiling vigorously, add all the prepared clams to the pot. Continue to cook over medium-high heat until the clams have fully opened, which indicates they are cooked through. During this simmering process, skim off any foam or impurities that rise to the surface with a spoon. This ensures a clean and pristine flavor for your broth. After the clams are cooked, season the soup by adding 0.5 tablespoon of salt. Adjust the saltiness to your preference. For a touch of heat, you can add thinly sliced chili peppers at this stage.
