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The ingredients needed to make Rich Kombu Seaweed Flavour Manila Clam Miso Soup:
- You need 400 grams Manila clams
- Provide 3 tbsp Miso
- Take 1 liter Water
- Take 1 Japanese leeks (to your liking)
- Provide 1 sheet Kombu seaweed (5 x 5 cm)
Steps to make Rich Kombu Seaweed Flavour Manila Clam Miso Soup:
- 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. Please refer to the following recipe for that.
- Add the clams into the pot with the kombu, and cook over medium heat.
- 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.
- Transfer the clams which have opened into a tray, and remove the shells which comes off from their flesh.
- Set aside 5 pieces of clam flesh for dashi. Keep the heat low.
- Dissolve in the miso, and return the clams into the pot right before you're ready to eat.
- Serve in a bowl, sprinkle with Japanese leeks, and done!
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