Korean · Dinner
Clam and Egg Soup
A clear Korean broth built on kombu-anchored dashi, briefly boiled with clams until they open, then finished with beaten egg swirled in for silky ribbons. Seasoned simply with garlic, scallion and sesame oil, it is a light, briny, protein-forward soup served hot with rice on the side.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
168Calories
18.6gProtein
6.9gFat
8.1gCarbs
1.3gSugar
0.7gFiber
820mgSodium
250mgChol
1.9gSat Fat
380mgPotassium
110mgCalcium
10.5mgIron
42mcgVitamin B12
8mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Scrub and rinse clams under cold running water, discarding any cracked or gaping ones. Soak briefly in lightly salted water to purge grit.
2
Steep
Combine water and kombu in a small pot over medium heat and bring to a bare simmer for about 5 minutes until tiny bubbles form at the edge. Remove kombu before it boils hard.
3
Simmer
Add thinly sliced garlic and clams to the pot, cover, and simmer over medium heat for 4 to 5 minutes until shells open and broth turns pale and briny. Skim off grey foam.
4
Swirl
Turn heat to low. Thinly slice the egg, drizzle it in a thin stream over the surface, and let sit undisturbed for 15 seconds until ribbons form. Stir gently once.
5
Finish
Thinly slice scallion and stir it with sesame oil into the pot off the heat. Season with salt and white pepper to taste.
6
Plate
Ladle soup and clams into a deep bowl and scatter remaining scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g clams
- 4 cups960ml water
- 22 small piece (6g) kombu
- 4 cloves4 cloves garlic
- 22 eggs
- 22 scallion
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp fine sea salt
