Spicy Udon and Clam Soup Recipe

Name: Spicy Udon and Clam Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried udon; 2 garlic cloves, minced; 2 teaspoons Asian sesame oil; 1 1/4 teaspoons Asian chili-garlic sauce, plus more for serving; 1 teaspoon pure ancho chile powder; Pinch of sugar; Salt; 2 cups clam broth; 2 cups water; 24 littleneck clams, scrubbed; 4 ounces baby spinach (4 cups); 2 scallions, thickly sliced

Servings: persons

1/2 pound dried udon
2 garlic cloves, minced
2 teaspoons Asian sesame oil
1 1/4 teaspoons Asian chili-garlic sauce, plus more for serving
1 teaspoon pure ancho chile powder
Pinch of sugar
Salt
2 cups clam broth
2 cups water
24 littleneck clams, scrubbed
4 ounces baby spinach (4 cups)
2 scallions, thickly sliced

1
In a large saucepan of boiling salted water, cook the udon until al dente, about 6 minutes.
2
Drain, shaking out the excess water.
3
Meanwhile, in a large saucepan, combine the garlic, sesame oil, 1 1/4 teaspoons chili sauce, chile powder, sugar and a pinch of salt.
4
Add the clam broth and water and bring to a boil.
5
Add the clams and cook until opened, about 5 minutes; transfer the clams to a bowl.
6
Add the spinach, scallions and udon to the broth and cook until the spinach is wilted, 1 minute.
7
Ladle the udon soup into 4 bowls and top with the clams.
8
Pass extra chili sauce at the table.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound dried udon, 2 garlic cloves, minced, 2 teaspoons Asian sesame oil, 1 1/4 teaspoons Asian chili-garlic sauce, plus more for serving, and more.

Yes, Spicy Udon and Clam Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Udon and Clam Soup

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