Vitamin A and vitamin C contained in shepherd's purse facilitate digestion. Seaweed is used as a substitute for salt, and anchovies, clams, and kelp are used to add umami.
Calories
35kcal
Carbs
7.1g
Protein
1.8g
Fat
0g
Sodium
34.5mg
Ingredients
Main
Others
●Main Ingredients : Thin Wheat Noodles 50g ●Broth : Glasswort 3g(1/2tsp), Lion's Mane Mushroom 25g(1/2pcs), Kelp 17g(15cm), Green Onion 140g(1/2pcs), Onion 150g(1/2pcs), Radish 250g(1/3pcs), Littleneck Clam 150g(3/4cup), Shepherd's Purse 35g, Soy Sauce 30g(2tbsp) ●Garnish : Egg 50g(1pcs), Green Chili 20g(1pcs), Shredded Red Chili 2g
Finding these ingredients in the US
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- RadishKorean radish (mu) is at Korean markets; daikon from any Asian grocery is the closest everyday swap.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Boil glasswort, lion's mane mushroom, kelp, green onion, onion, and radish in water for 10 minutes, then add the strongly flavored hard clam and shepherd's purse and boil for 30 minutes, and color with soy sauce.
🔍Boil the thin noodles separately.
🔍Place the boiled thin noodles in a bowl, pour in the broth, and top with egg garnish, sliced green chili, and shredded red chili to finish.