Recipe
Warm Somen in Clam Broth
Serves：2 Servings
Ingredients
| HANDA Somen | 2 bundles(200g) |
|---|---|
| Sesame Oile | 1 tsp |
| Clam | 15 pcs |
| Cooking Sake | 2 tbsp |
| Ginger | 8g |
| Water | 700㏄ |
| Cilantro | 3 bunches |
| AFish Sauce | 1 tbsp |
| Lemon | 1/4 pc |
| ASalt | 1/3~1/2 tsp |
| APepper | a pinch |
Directions
Prep*Purge the clams in salted water to remove sand.
- Mince the ginger. Rinse the clams well under running water.
- Trim off the roots of the cilantro and cut into 1 cm pieces. Cut the lemon quarter in half and remove the central membrane.
- In a pot, heat the sesame oil and ginger over low heat until fragrant. Add the clams and sauté briefly. Pour in the cooking sake, cover the pot, and turn the heat to high.
- Once the clam shells have opened, add the water and bring to a boil. Skim off any scum, reduce the heat to low, then stir in the seasoning (a).
- Boil the somen noodles in a large pot of water for 4–5 minutes. Rinse under cold water, gently rubbing to remove excess starch. Drain thoroughly.
- Add the somen to ④, bring to a gentle boil, then transfer to serving bowls.Top with clams, chopped cilantro, and lemon pieces.
Tips
The smooth, silky texture of hand-cut somen noodles pairs perfectly with the rich, umami-packed clam broth. Adjust the amount of added salt depending on the saltiness of the fish sauce.
