The base of this insanely flavorful 15-minute soup is fried ginger, rice wine, and black sesame oil, the type of ingredients a Taiwanese grandma might use to make something comforting on a cold day. I prefer to use the Taiwanese rice wine michiu over other rice wines because it provides a clean yet complex aroma that complements the clams perfectly.
What you’ll need
Sun Ramen Noodles
$5 At Instacart
Large Pot
$55 $48 At Amazon
Colander
$11 At Amazon
Measuring Spoons
$10 At Bon Appétit Market
Heatproof Measuring Cup
$26 At Amazon
Ladle
$27 At Amazon
Recipe information
Yield
4 servings
Ingredients
4
1
1
3
3
3
1
¼
2
2
Need to make a substitution?
Preparation
Step 1
Cook noodles in a large pot of boiling water (unsalted), stirring occasionally, according to package directions. Drain noodles, reserving 2 cups noodle cooking liquid; divide noodles among bowls.
Step 2
Meanwhile, heat vegetable oil in a large Dutch oven or other heavy pot over medium. Cook ginger, stirring often, until fragrant and lightly browned on both sides, about 4 minutes.
Step 3
Increase heat to high and add clams, chiles, garlic, wine, sesame oil, oyster sauce, and 1½ cups reserved cooking liquid to pot. Stir to combine, then cover and cook until clams open, 5–8 minutes. Uncover pot and remove from heat. Discard any clams that haven’t opened. Stir in Thai basil. Taste broth and add more noodle cooking liquid if too salty or more oyster sauce if not salty enough. Ladle clams and broth over noodles in bowls.