Clam Miso Soup

🛒 Ingredients

• Manila Clam Meat 50 g · 40 kcal
• Water 250 g · 0 kcal
• Instant Dashi Powder 3 g · 7 kcal
• White Miso Paste 20 g · 40 kcal
• Green Onions 10 g · 3 kcal
• Dried Wakame Seaweed 2 g · 5 kcal

👨‍🍳 Instructions

1. Thoroughly clean the clams by scrubbing their shells and soaking them in cold salted water for 30 minutes to remove any sand.
2. In a saucepan, bring the water and instant dashi powder to a gentle simmer over medium heat to create the dashi broth.
3. Add the cleaned clams to the dashi broth, cover the saucepan, and cook for 3-5 minutes until all the clams have opened.
4. Carefully remove the opened clams from the broth and set them aside to keep warm. Discard any unopened clams.
5. Reduce the heat to low. In a small bowl, whisk a ladleful of the warm dashi broth with the miso paste until smooth, then gently stir this mixture back into the main pot of broth.
6. Do not boil the soup after adding miso, as it can diminish its delicate flavor and nutrients. Stir in the dried wakame and return the clam meat to the soup.
7. Serve the clam miso soup immediately, garnished with freshly sliced green onions.