Hello, I am Jane. Today, I will show you a way to make rich kombu seaweed flavour manila clam miso soup recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Rich Kombu Seaweed Flavour Manila Clam Miso Soup Recipe
Rich Kombu Seaweed Flavour Manila Clam Miso Soup is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Rich Kombu Seaweed Flavour Manila Clam Miso Soup is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have rich kombu seaweed flavour manila clam miso soup using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Rich Kombu Seaweed Flavour Manila Clam Miso Soup:
- Get 400 grams Manila clams
- Take 3 tbsp Miso
- Make ready 1 liter Water
- Make ready 1 Japanese leeks (to your liking)
- Get 1 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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