Recreate Wakiya's famous 'Clam and Burdock Root Soup Noodles' in your own kitchen. The savory flavor of clams and the earthy essence of burdock root meld with chicken soup, creating a deep taste enhanced by a hint of black pepper. This dish will make you sweat and feel refreshed when eaten hot. It's also excellent as a rice porridge by adding cooked rice.
Ingredients
Main Ingredients (1 serving)
- Clams with shells 200g
- Burdock root 50g
- Green onion (minced) 1 tbsp
- Garlic (minced) 1 tbsp
- Chicken soup 400cc
- Chinese noodles 1 portion
- Cilantro (to taste)
Seasonings
- Scallion oil 2 tbsp
- Shaoxing wine 2 tsp
- Black pepper 1/4 tsp
- Chili pepper (sliced) a pinch
- White pepper a pinch
- Salt a pinch
Steps
- Shave 50g of burdock root into thin strips.
- Heat 2 tbsp of scallion oil in a pot and stir-fry the burdock root.
- Once the burdock root is fragrant, add 200g of clams with shells and stir-fry.
- Add 1 tbsp of minced garlic and 1/4 tsp of black pepper, and continue to stir-fry.
- Increase the heat, add 2 tsp of Shaoxing wine and 400cc of chicken soup, cover, and simmer until the clams open.
- Once the clams have opened, remove them from the pot.
- In a separate pot, bring plenty of water to a boil and cook 1 portion of Chinese noodles for about 2 minutes and 30 seconds.
- While the noodles are cooking, finish the soup. Add a pinch of sliced chili pepper, 1 tbsp of minced green onion, a pinch of white pepper, and a pinch of salt to the soup and adjust the taste. The saltiness should be slightly stronger than a clear broth. Adding plenty of black pepper also makes it delicious.
- Drain the cooked noodles, place them in a bowl, and arrange the removed clams on top.
- Pour plenty of the finished soup over the noodles and clams.
- Garnish with cilantro (to taste) and it's ready to serve.
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