Glasswort & Shepherd's Purse Noodle Soup
ν¨μ΄ λμ΄ κ΅μ
Somyeon noodles in a deep clam and vegetable broth flavored with glasswort (hamcho), lion's mane mushroom and spring shepherd's purse. Glasswort stands in for salt, and the vitamins A and C in shepherd's purse aid digestion.

π₯ Ingredients
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Main
Broth
Garnish
π§Ί Korean ingredients in this recipe
- Glasswort (Hamcho)A salty sea plant used as a lower-sodium salt substituteπ Shop on Amazon
- Korean MushroomsShiitake, enoki, king oyster and other everyday mushroomsπ Shop on Amazon
- Dried Kelp (Dasima)Kelp for clean, savory brothπ Shop on Amazon
- Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
- Korean Radish (Mu)Dense, sweet, crunchy Korean radish
- Clams & ShellfishClams, mussels, oysters and abalone for clean, savory broths
- Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use eachπ Shop on Amazon
- Korean Chili PeppersFresh green and red chilies, from mild to Cheongyang
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π Step-by-Step Instructions
Simmer the glasswort, lion's mane mushroom, kelp, green onion, onion and radish in water for 10 minutes. Add the clams and shepherd's purse and simmer for another 30 minutes, then add soy sauce for color.

Cook the noodles separately.

Put the noodles in a bowl, pour over the broth and top with thin egg strips, sliced green chili and shredded red chili.

π Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
π₯ Watch Cooking Videos
βΆSearch βGlasswort & Shepherd's Purse Noodle Soupβ on YouTubeFind cooking videos, tutorials, and tipsβSource: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.





