Drunken Clams and Noodles Recipe

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. —Jessie YuChen, assistant food editor