Easy Homemade Rich Kombu Seaweed Flavour Manila Clam Miso Soup Recipe

Easy Homemade Rich Kombu Seaweed Flavour Manila Clam Miso Soup Recipe


Easy Homemade Rich Kombu Seaweed Flavour Manila Clam Miso Soup Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Rich Kombu Seaweed Flavour Manila Clam Miso Soup here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Rich Kombu Seaweed Flavour Manila Clam Miso Soup is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Rich Kombu Seaweed Flavour Manila Clam Miso Soup is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Rich Kombu Seaweed Flavour Manila Clam Miso Soup Recipe


  1. 400 grams Manila clams
  2. 3 tbsp Miso
  3. 1 liter Water
  4. 1 Japanese leeks (to your liking)
  5. 1 sheet Kombu seaweed (5 x 5 cm)



How To Make Easy Homemade Rich Kombu Seaweed Flavour Manila Clam Miso Soup Recipe


  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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