Rich Kombu Seaweed Flavour Manila Clam Miso Soup
Rich Kombu Seaweed Flavour Manila Clam Miso Soup

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, rich kombu seaweed flavour manila clam miso soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Rich Kombu Seaweed Flavour Manila Clam Miso Soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Rich Kombu Seaweed Flavour Manila Clam Miso Soup is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have 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:
  1. Get 400 grams Manila clams
  2. Make ready 3 tbsp Miso
  3. Take 1 liter Water
  4. Make ready 1 Japanese leeks (to your liking)
  5. Make ready 1 sheet Kombu seaweed (5 x 5 cm)
Instructions to make Rich Kombu Seaweed Flavour Manila Clam Miso Soup:
  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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