Savory Kidney Bean
Clam Egg Noodle Soup

Experience the fresh, umami-rich flavors of this comforting noodle soup, featuring tender clam meat, crisp kidney beans, and silky egg ribbons in a savory broth.

Ingredients

• 500 g fresh clams
• 200 g fresh kidney beans
• 2 eggs
• 1 bunch green onions
• 200 g thin egg noodles
• 1 tbsp cooking oil
• to taste salt
• to taste seasoning powder

Instructions

1. 1Boil the clams

   

   Wash the clams thoroughly and place them into a wok with water and a pinch of salt. Cover the wok and cook until all the clams have opened. Remove the clam meat and set it aside, but be sure to save the clam broth, as it provides the essential umami flavor for the soup.

   Tip: Do not overcook the clams; remove them immediately once they open to keep the meat tender.
2. 2Extract clam meat

   

   Carefully remove the meat from the opened clam shells and place it into a separate bowl. Carefully strain and collect the remaining broth from the wok, as this liquid is the base of the soups flavor.

   Tip: Strain the broth through a fine-mesh sieve to ensure there is no sand or grit from the clams.
3. 3Prep the kidney beans

   

   Thoroughly wash the fresh kidney beans. On a wooden cutting board, slice the beans into small sections and then chop them finely to ensure they cook evenly and incorporate well into the broth.

   Tip: Cutting the beans into smaller, uniform pieces helps them cook faster and releases more flavor into the soup.
4. 4Sauté the aromatics

   

   Heat a small amount of oil in a clean wok over medium heat. Add the chopped green onions and sauté until they are fragrant and lightly softened, creating a flavorful base for the soup.

   Tip: Keep the heat moderate so the green onions become aromatic without burning.
5. 5Cook the beans

   

   Add the finely chopped kidney beans into the wok with the sautéed green onions. Stir-fry for a few minutes to allow the beans to soften slightly and absorb the flavors in the pan.

   Tip: Stir continuously to ensure the beans are evenly coated with oil and aromatics.
6. 6Combine ingredients

   

   Pour the reserved clam meat and the collected clam broth into the wok with the kidney beans. Add a little extra water if needed, then bring the mixture to a boil.

   Tip: Adding the clam broth at this stage infuses the beans with the savory essence of the shellfish.
7. 7Add the beaten egg

   

   Once the clam broth and kidney beans reach a rolling boil, beat an egg and gently pour it into the wok, stirring gently.

   Tip: Pour the egg in a slow, steady stream and let it set for a moment before stirring to create beautiful, silky ribbons.
8. 8Season and serve

   

   Stir the soup gently with chopsticks to evenly distribute the cooked egg and kidney beans, as presented in f12105146129.jpg. Add a dash of seasoning, bring it back to a final boil, and its ready.

   Tip: Always taste the broth first, as the clam meat and broth naturally provide a rich, savory umami flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions