Rich Kombu Seaweed Flavour Manila Clam Miso Soup

Source : Soak The Kombu In 1 Liter Of Water For At Least 5 Hours If Possible Leave It Overnight Remove The Sand And Salt From The Manila Clams In Ahead Of Time...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : December 18, 2021

Step:

  1. Soak the kombu in 1 liter of water for at least 5 hours. If possible, leave it overnight.

    Rich Kombu Seaweed Flavour Manila Clam Miso Soup recipe step 1 photo
  2. Remove the sand and salt from the manila clams in ahead of time. Please refer to the following recipe for that.

    Rich Kombu Seaweed Flavour Manila Clam Miso Soup recipe step 2 photo
  3. Add the clams into the pot with the kombu, and cook over medium heat.

    Rich Kombu Seaweed Flavour Manila Clam Miso Soup recipe step 3 photo
  4. Remove the kombu right before the water starts to boil. When it's about to boil, turn down the heat. Remove the scum that floats to the surface.

    Rich Kombu Seaweed Flavour Manila Clam Miso Soup recipe step 4 photo
  5. Transfer the clams which have opened into a tray, and remove the shells which comes off from their flesh.

    Rich Kombu Seaweed Flavour Manila Clam Miso Soup recipe step 5 photo
  6. Set aside 5 pieces of clam flesh for dashi. Keep the heat low.

    Rich Kombu Seaweed Flavour Manila Clam Miso Soup recipe step 6 photo
  7. Dissolve in the miso, and return the clams into the pot right before you're ready to eat.

    Rich Kombu Seaweed Flavour Manila Clam Miso Soup recipe step 7 photo
  8. Serve in a bowl, sprinkle with Japanese leeks, and done!

    Rich Kombu Seaweed Flavour Manila Clam Miso Soup recipe step 8 photo

Ingredients

  1. 400 grams Manila clams
  2. 3 tbsp Miso
  3. 1 liter Water
  4. 1 Japanese leeks (to your liking)
  5. 1 sheet Kombu seaweed (5 x 5 cm)

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