Luffa and Clam Noodle Soup

Steps

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1. 1
   Peel the luffa, trim the ends, halve lengthwise, and slice into bite-sized pieces for quicker cooking.
   ▶ ≈0:14
2. 2
   Slice ginger thinly, then cut into fine shreds; aim for about 12 grams total.
   ▶ ≈0:33
3. 3
   Boil water and cook the noodles for about 1.5 minutes. Transfer immediately to ice water to cool, gently rub away the surface starch, and drain thoroughly; set aside.
   ▶ ≈0:47
4. 4
   Heat a pan over medium heat, add the ginger shreds with generous olive oil, and gently cook until fragrant and slightly dried out.
   ▶ ≈1:37
5. 5
   Gently add the sliced luffa, adjusting the position slightly without stirring vigorously.
   ▶ ≈1:58
6. 6
   Immediately pour in 250–300 ml of water heated to 95°C or higher. Maintain medium heat to bring the broth to a boil. Add 2 tablespoons of rice wine and white pepper powder for flavor.
   ▶ ≈2:06
7. 7
   Maintain a rolling boil for a few minutes until the luffa softens, then add 8–10 clams.
   ▶ ≈2:31
8. 8
   As soon as the clam shells open, turn off the heat.
   ▶ ≈2:45
9. 9
   Place one serving of noodles in a bowl, pour in the broth, and gently add all the cooked ingredients.
   ▶ ≈2:54