Rich Kombu Seaweed Flavour Manila Clam Miso Soup

Rich Kombu Seaweed Flavour Manila Clam Miso Soup.

You can cook Rich Kombu Seaweed Flavour Manila Clam Miso Soup using 5 ingredients and 8 steps. Here is how you cook it.

Ingredients of Rich Kombu Seaweed Flavour Manila Clam Miso Soup

1. It's 400 grams of Manila clams.
2. You need 3 tbsp of Miso.
3. It's 1 liter of Water.
4. Prepare 1 of Japanese leeks (to your liking).
5. It's 1 of sheet Kombu seaweed (5 x 5 cm).

Rich Kombu Seaweed Flavour Manila Clam Miso Soup instructions

1. Soak the kombu in 1 liter of water for at least 5 hours. If possible, leave it overnight..
2. Remove the sand and salt from the manila clams in ahead of time. Please refer to the following recipe for that..
3. Add the clams into the pot with the kombu, and cook over medium heat..
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..
5. Transfer the clams which have opened into a tray, and remove the shells which comes off from their flesh..
6. Set aside 5 pieces of clam flesh for dashi. Keep the heat low..
7. Dissolve in the miso, and return the clams into the pot right before you're ready to eat..
8. Serve in a bowl, sprinkle with Japanese leeks, and done!.

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