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We hope you got insight from reading it, now let’s go back to rich kombu seaweed flavour manila clam miso soup recipe. You can cook rich kombu seaweed flavour manila clam miso soup using 5 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Rich Kombu Seaweed Flavour Manila Clam Miso Soup:

1. Take Manila clams
2. Provide Miso
3. Get Water
4. You need Japanese leeks (to your liking)
5. Take sheet Kombu seaweed (5 x 5 cm)

Steps 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!

Chinese egg drop kombu soup - Kombu Seaweed Recipes - Kurakon Foods Corporation. As a fermented food, miso provides the gut After you have the basic miso soup, you can add various toppings: green onion, tofu, seaweed. Made with kombu, bonito flakes, and miso paste, this authentic soup is Japanese-style comfort food. It's a simple soup with surprising depth of flavor. Kombu, also known as, Laminaria japonica, is edible sea kelp serving as seaweed.

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