Kudzu (Glass) Noodles in Garlic Clam Broth - One pot to warm your winter up!

Can you create a delicious and flavourful broth without chicken broth, chicken powder, or MSG? Absolutely. This Japanese garlic clam with glass noodle is simple to make and perfect for warming up during the cold winter."

The role of clams here is undoubtedly essential, as their fresh and sweet sea flavor is crucial to enriching the soup. However, if we were to choose the star ingredient, I believe the kudzu noodle is truly deserving. Kudzu noodle, made from potato starch, are translucent and have a delightful chewy texture after cooking. They are highly enjoyable. Japanese people love adding glass noodle to shabu-shabu, where they absorb the rich broth and become incredibly tasty.

This time I specially made a simple Japanese soup base. First, I dissolved dried bonito flakes in boiling water, then added garlic, mirin, pepper, sake, and other seasonings. Next, I cooked the clams until they opened, allowing their saltiness, juice, and essence to blend into the broth. I then quickly removed the clam meat to prevent overcooking. After that, I added the kudzu noodles and cooked them for 5-6 minutes until they fully absorbed the flavours of the bonito and clam broth, resulting in a delicious and satisfying dish.

Kudzu noodles can usually be found in Japanese supermarkets like Donki, Yata, Aeon, and others. If you can't find them, you can substitute with mung bean vermicelli (冬粉, also known as bean thread noodles). In freezing weather, enjoying a steaming bowl of clam kudzu noodles will instantly warm you up!

Ingredients (serve 2)

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Clams	600g
kudzu noodles	160 g
Japanese Bean Sprouts	1 bunch
water	800 ml
Dried bonito	10 g
Sake	1 tbsp
garlic	4 cloves
Mirin	2 tbsp
Ground White Pepper	½ tsp
Sesame	1 tsp
sesame oil	1 tbsp

Steps

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1. Soak clams in salt water for 30 minutes. Chop garlic. Put dried bonito into a tea bag.

2. Bring a pot of water to a boil, then turn off the heat. Add a tea bag, immerse it in the water, cover and steam for 3 minutes.

3. Remove the tea bag, turn to medium heat, add sake, garlic, mirin and white pepper, then add the clams and cook until they open. Remove the clams and set aside.

4. At this point the soup is already full of sweetness. Add kudzu noodles and cook for 5-6 minutes.

5. When the kudzu noodle has fully absorbed the soup, turn to low heat, place the clams on the kudzu noodle, add appropriate amount of Japanese bean sprouts and sesame seeds, and finally drizzle with sesame oil and enjoy while hot.