Japanese Clear Clam Soup recipe - ingredients, nutrition and when to eat it
This clear Japanese clam soup is simmered with Manila clams and kombu, then finished with water dropwort.
This clear Japanese clam soup is simmered with Manila clams and kombu, then finished with water dropwort. The clams’ gentle sweetness and clean broth pair with the fresh aroma of the greens. It’s a lovely light soup for a spring lunch or dinner.
Soups & stews · 20 minutes to cook
Tips: Once the clams open, take them out instead of boiling them longer so the meat stays tender.
Tips: Remove the kombu before the broth comes to a rolling boil for a cleaner taste.
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Ingredients (1 serving)
- Clams (short-neck clams) — 150 g
- Kombu — 5 g
- Minari (Korean water dropwort) — 20 g
- Water — 450 ml
- Cheongju (Korean rice wine) — 1 Tbsp
- Soy sauce — 0.5 tsp
- Salt — 0.5 g