Korean Clam Seaweed Onmyeon (Warm Noodle Soup)
A soothing bowl of thin noodles in clear clam broth with soft seaweed - Korea's go-to comfort soup for cold mornings and recovery days. The clams release a clean, briny stock that forms the backbone of the dish, and simmering radish alongside softens the saltiness into something refreshing. The seaweed unfurls in the hot broth, contributing its own quiet marine umami. Seasoning stays minimal - soup soy sauce and salt only - so nothing masks the natural flavor of the shellfish. This is a light, restorative bowl often eaten for morning recovery or when a gentle, clear-tasting meal is preferred.
Adjust Servings
Instructions
- 1
Purge clams in salted water for 20 minutes, then rinse well.
- 2
Boil water with radish for 8 minutes to build a clean broth base.
- 3
Add clams, cook until they open, and skim any foam.
- 4
Add seaweed, garlic, and soup soy sauce, then simmer 3 minutes.
- 5
Boil somyeon separately for 3 minutes, then rinse to remove starch.
- 6
Place noodles in bowls, ladle over hot broth, and finish with green onion.
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