Lunch

Doenjang Clam Broth with Hand-Torn Noodle Ribbons & Summer Vegetables

Name: Doenjang Clam Broth with Hand-Torn Noodle Ribbons & Summer Vegetables
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2 servings
Ingredients: 1 lb littleneck clams, scrubbed; 4 cups dashi stock (or ichiban dashi); 3 tbsp doenjang (fermented soybean paste); 1 tbsp white miso; 2 tbsp sake; 1 tbsp mirin; 1 tbsp unsalted butter, cold; 1 tsp sesame oil; 8 oz fresh egg noodles (or 6 oz dried udon); 4 scallions, cut into 2-inch batons; 2 tbsp neutral oil (for charring); 1 small zucchini, cut into thin planks; 1 small yellow squash, cut into thin planks; 0.5 sheet nori, toasted; 1 tsp sesame seeds; 2 cloves garlic, minced; 1 tsp gochugaru; Kosher salt, white pepper

A silky, umami-forward broth built from grilled clam shells, fermented doenjang paste, and dashi stock, finished with a whip of brown butter. Hand-torn noodles cook à la minute in the broth, while fresh littleneck clams steam open at the last moment. Topped with scallion oil, nori ash, and charred summer squash for textural contrast and visual height.

830cal per serving 35gprotein 98gcarbs 32gfat 20min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this