Japanese Clam Soup

6 ingredients
3 steps

Ingredients

  • 100 grams clams, soaked in 3% salt water (500ml water and 1 tablespoon salt) for a couple of hours and well cleaned
  • 1 x 1 inch konbu
  • 2 cups water
  • 2 teaspoons sake
  • a few drops soy sauce
  • a few pieces broccoli raab flower for garnish (optional)

Directions

  1. 1
    If you are using the garnish: In a pot, boil a cup of water, add the broccoli raab flower, cover, and steam-boil it for a minute or so. Drain and set aside.
  2. 2
    Thank the clams and put them in a small pot, along with water, konbu, and sake. Start heating with medium-low heat.
  3. 3
    When the clams start to open, taste the broth, add a pinch of salt and taste again. If it needs more salt, add another pinch. Finish with a drop or two of soy sauce. Serve with the broccoli raab flower on top.

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