Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, clear clam soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
The classic Japanese Clear Clam Soup is made with kombu dashi broth and Manila clams. The soup is packed with the great flavour of the clams. This clear soup of clams is called asari (clam) no (of) sumashijiru and pairs wonderfully with any Japanese meal.
Clear Clam Soup is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Clear Clam Soup is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook clear clam soup using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Clear Clam Soup:
- Make ready 8 to 10 Clams
- Make ready 4 grams Kombu
- Take 400 ml Water
- Get 1 to 1 1/2 tablespoons Sake
- Prepare 1 pinch Salt
- Make ready 4 Temari-fu (ball-shaped dried wheat gluten)
- Take 2 Mitsuba
Clam soup can be prepared as a thin, broth- or cream/milk-based soup and as a thicker, chowder-style soup. In Japan, hot miso soup prepared with clams is believed by some to be a cure for the hangover. Clear soup is healthy, delicious & simple to make with left over veggies in your fridge. Clear soup recipe with video & step by step photos - A detailed post on how to make healthy & delicious.
Instructions to make Clear Clam Soup:
- Put the clams in water with the same amount of salt as sea water (1 cup [200 ml] water to 1 teaspoon salt), and place in a dark place for 2 to 3 hours to remove any sand.
- Once the sand has been released, rinse under running water while rubbing the shells together.
- Blanch the mitsuba, fold the stalk in half, then tie a knot. Soak the temari-bu to reconstitute.
- Wipe the both sides of the kombu with a damp cloth to clean. Soak the kombu in water for 30 minutes.
- Add the clams, then heat on low, and remove the kombu right before it comes to a boil.
- Simmer, skimming off any scum that rises to the top, then remove the clams as they open. Transfer clams to individual serving bowls.
- Season the broth with sake and salt, and pour over the clams. Lightly squeeze the excess water from the temari-bu, and add them to the soup with a sprig of mitsuba.
This Chinese clam soup (蛤蜊湯) with ginger is a warming soup suitable for the cool rainy days in Taipei Even though the soup looks clear and light-bodied, the umami depth from the clams is rich. Indian Clear Soup Recipes, Light Veg Clear Soup Recipes. Clear Soups are known to be light, refreshing and soothing too. They are thin liquid soups made of water or stock. A simple, light soup not short on heat or spice.
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