Description
Glass noodles in an umami soup of Taiwan summer veg 'Loofah (Sigua)' and clams. Zero oil; loofah's diuretic effect repels bloating in this clear noodle dish.
Restaurants serving Clam and Loofah Glass Noodle Soup
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dongfen(Mung bean glass noodles)
- Loofah(Sigua)
- Clams
- Ginger
- Salt
- Rice wine
Instructions
- [Authentic Recipe]
- Peel hard loofah skin, cut into thick half-moons.
- Purge clams thoroughly in salt water.
- Put water, shredded ginger, and loofah in a pot; boil until loofah is translucent.
- Toss in clams and rehydrated Dongfen.
- Turn off heat immediately when clams open and Dongfen absorbs the supreme soup.
- Season with salt and a little rice wine.
Learn more Spice, substitutes, tips
Key spices
Ginger aroma and clam ocean smell
Substitutes at Japanese supermarkets
Winter melon or zucchini (loofah sub)
Pairing
Light tofu dishes、Taiwan Beer
Trivia
[For Health Conscious] Wheat noodles muddy the soup, but mung-bean Dongfen keeps it clear, never interfering with delicate clam/loofah flavors. So gentle on the stomach you can eat the whole pot without counting calories; a perfect diet food aiding the liver.
Eating tips & etiquette
[Unique Eating] Scattering a little 'Taiwanese basil (Jiucengta)' at the end instantly transforms the light soup into an exotic tropical taste!
Allergen
Seafood (Clams)