If you follow us closely, you might be wondering what’s the deal with our social kitchen. Truth be told, food is very much our raison d'être and we love the process of recipe development, cooking and sharing our culinary creations with each other. Hence, a lot of our creative work and Chun Experiences revolve around the idea of food and communal dining.
What we really love is a one-dish meal, good ol’ comforting soupy noodles that basically fits the entire food pyramid into a single bowl. Inspired by the humble papaya soup of Hong Kong’s 24hr Cha Chan Tengs（茶餐厅), we came up with this recipe for papaya milk soup with clams and somen. You’ve got your carbs with silky Japanese somen; your veggies with crunchy bok choy and papaya which lends a nuanced honeyed and slightly nutty aftertaste; and also your proteins from juicy white clams. Combine all of this in a tasty broth of kombu and bonito stock infused with the sweet papaya and clam juice, add a dash of evaporated milk and voilà — you’ve got yourself a gratifying bowl of wholesome goodness with a balanced harmony of flavours. We bet you’ll be chowing down every last morsel, and polishing off every drop of soup!
PAPAYA MILK SOUP WITH CLAMS AND SOMEN (serves 2)
- 1500 ml of water
1 pc of kombu (4cm x 3cm)
3 tbsp of fish sauce - adjust to your preference
1 kg of white clams
5 g / 1 sachet of bonito flakes
80 -100 ml of evaporated milk
250 g of papaya, sliced into chunks
2 servings of somen
Scallions & coriander for garnishing
White pepper to taste
1 tsp of salt
Bok Choy, blanched - optional
To prepare the papaya milk broth, immerse the kombu in water and boil over medium heat for 15 minutes. Remove the kombu and add the bonito flakes and simmer for 3 minutes.. After which, remove the bonito flakes from the broth using a sieve.
Following the stock preparation, add in papaya chunks and boil on low-medium heat for at least 30 minutes. Lightly crush the papaya chunks to better infuse the flavours into the soup. After 30 minutes, add in the clams and cook for about 3-5 minutes, until they open up. Remove the clams from the broth and set aside. Add a dash of white pepper, 1 tsp of salt and fish sauce to taste.
Finally, add 3 tbsp of evaporated milk to achieve a rich silky finish. Adjust to taste.
Boil the somen as per package instructions. Upon completion, place it in ice water to prevent noodles from sticking together.
Plate the somen and clams in a bowl. Ladle the soup over with chunks of papaya. Garnish with scallions and coriander. You’re ready to serve!
Let us know if you tried our recipe and send over some noods, for we’d love to hear from fellow foodies as well! Also, complementing this delectable dish are the plates from our Chun Tsubaki Collection, handmade in the USA by Facture Goods. Every dish is molded by hand with a raw finish, giving it a unique rugged charm with no two plates being exactly the same. Get your very own set over on our shop!