Clear and Refreshing Clam and Seaweed Soup
How to Make Delicious Clam and Seaweed Soup: Rich and Refreshing Flavor
This is an easy-to-follow recipe for clam and seaweed soup that boils down to a beautifully milky and rich broth in a short time. Enjoy the delightful combination of chewy clams and soft seaweed!
Ingredients- Dried seaweed 50g
- Clams 130g (purged)
- Sesame oil 2 Tbsp
- Soup soy sauce 2 Tbsp
- Brewed soy sauce 1 Tbsp
- Anchovy fish sauce 2 Tbsp
- Water 2L
Cooking Instructions
Step 1
First, prepare 50g of dried seaweed. Soak it in cold water for about 15-20 minutes until fully rehydrated. Rinse the rehydrated seaweed thoroughly, squeeze out excess water, and cut it into bite-sized pieces.
Step 2
Rinse 130g of purged clams clean. Heat 2 Tbsp of sesame oil in a pot over medium heat. Add the washed clams and stir-fry them until fragrant. Stir-frying the clams is key to releasing their sweet, oceanic flavor into the soup.
Step 3
Once the clams are slightly cooked, add the rehydrated seaweed, 1 Tbsp of brewed soy sauce, and 2 Tbsp of soup soy sauce. Continue to stir-fry for about 2-3 minutes until the moisture evaporates and the ingredients are well combined. Be mindful of the heat to prevent sticking or burning.
Step 4
After stir-frying, pour in 1.5L of water (or anchovy-kelp broth). Bring the soup to a boil over high heat, then reduce to medium heat and let it simmer gently.
Step 5
Simmer for about 20-25 minutes to allow the flavors of the seaweed and clams to infuse the broth. Finally, add the remaining 500ml of water (or broth) and 2 Tbsp of anchovy fish sauce to season. Bring it to a final boil, and your rich and refreshing clam and seaweed soup is ready! You can add a little minced garlic for extra flavor if you like.
