Seafood Knife-Cut Noodle Soup
Knife-cut noodles simmered in a rich seafood broth with clams, shrimp, and squid. The clean, briny flavors make this a satisfying one-bowl meal.
Instructions
- 1
Soak dried kelp in 1.2L water for 20 minutes, then heat. Remove kelp just as it boils to make the stock.
- 2
Soak clams in salted water for 30 minutes to purge, and devein the shrimp.
- 3
Add clams to the kelp stock and boil until they open, then add shrimp and squid.
- 4
Add noodles and season with soup soy sauce, garlic, and salt. Boil 5~7 minutes.
- 5
Add zucchini and green onion, cook 1 more minute, then serve.
Nutrition (per serving)
Adjust Servings
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