Clam and Lean Meat Noodle Soup
A light and nourishing meal, this noodle soup combines the sweetness of fresh clams with tender lean meat and crisp bok choy in a savory, aromatic broth.
This simple noodle soup is a staple for those seeking a balance between flavor and wellness. By using fresh clams and lean cuts of meat, it delivers a clean, briny depth that requires minimal seasoning. It is a perfect choice for a quick yet satisfying meal that emphasizes fresh ingredients over heavy sauces.
Ingredients
- 200 g fresh clams
- 150 g lean pork or beef, thinly sliced
- 200 g handmade or fresh wheat noodles
- 2 heads fresh bok choy
- 1 tbsp marinated base (soy sauce, ginger, garlic)
- to taste salt and white pepper
Instructions
- 1Sear the marinated meat
Place the marinated meat slices into a preheated clay pot to sear. This step locks in the flavors and gives the meat a nice color before the liquid is added.
Tip: Ensure the clay pot is hot enough so the meat sizzles upon contact. - 2Stir-fry the meat
Use a wooden spatula to stir the meat slices in the clay pot. Stir-frying ensures even cooking and prevents the meat from sticking to the bottom of the pot.
Tip: Keep stirring consistently to avoid burning the marinade. - 3Add clams and boiling water
Add fresh clams to the pot, then pour in boiling water. The boiling water helps create a quick and flavorful soup base while the clams open up.
Tip: Adding boiling water instead of cold water keeps the cooking process going smoothly. - 4Cook the noodles
Gently add the handmade noodles into the simmering soup. Allow them to cook in the broth so they absorb all the savory flavors.
Tip: Dont overcook the noodles; they should remain slightly chewy. - 5Add bok choy
Add fresh bok choy to the pot and stir gently with chopsticks. The bok choy will wilt quickly in the hot soup, providing a fresh crunch.
Tip: Add the greens last so they stay vibrant and crisp.
