Rich Kombu Seaweed Flavour Manila Clam Miso Soup.
Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, rich kombu seaweed flavour manila clam miso soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Rich Kombu Seaweed Flavour Manila Clam Miso Soup is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Rich Kombu Seaweed Flavour Manila Clam Miso Soup is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook rich kombu seaweed flavour manila clam miso soup using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Rich Kombu Seaweed Flavour Manila Clam Miso Soup:
- Make ready 400 grams of Manila clams.
- Take 3 tbsp of Miso.
- Prepare 1 liter of Water.
- Prepare 1 of Japanese leeks (to your liking).
- Get 1 of 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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