Recipes Spicy Udon and Clam Soup 5.0 (1,380) Add your rating & review This dish is based on the classic Korean noodle soup kal gooksu (or "knife noodles," so named because the handmade dough is cut with a knife). In the traditional version, any spicy seasoning would be served on the side, but Cecilia Hae-Jin Lee opts to mix hers right into the bracing soup, adding spinach for extra flavor.Plus: More Soup Recipes and Tips By Cecilia Hae-Jin Lee Updated on May 31, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Maura McEvoy Total Time: 30 mins Yield: 4 Ingredients 1/2 pound dried udon 2 garlic cloves, minced 2 teaspoons Asian sesame oil 1 1/4 teaspoons Asian chili-garlic sauce, plus more for serving 1 teaspoon pure ancho chile powder Pinch of sugar Salt 2 cups clam broth 2 cups water 24 littleneck clams, scrubbed 4 ounces baby spinach (4 cups) 2 scallions, thickly sliced Directions In a large saucepan of boiling salted water, cook the udon until al dente, about 6 minutes. Drain, shaking out the excess water. Meanwhile, in a large saucepan, combine the garlic, sesame oil, 1 1/4 teaspoons chili sauce, chile powder, sugar and a pinch of salt. Add the clam broth and water and bring to a boil. Add the clams and cook until opened, about 5 minutes; transfer the clams to a bowl. Add the spinach, scallions and udon to the broth and cook until the spinach is wilted, 1 minute. Ladle the udon soup into 4 bowls and top with the clams. Pass extra chili sauce at the table. Suggested Pairing Light white with a mineral edge, such as from Santorini. Rate it Print