Clam Soup can’t fail. Just cook some Clams in light Dashi Stock with Sake (Rice Wine), OR you may wish to use other Stock. When Clams are open, the soup is already delicious. Today I seasoned it with Soy Sauce. Once seasoned, add Dry Harusame Noodles (Bean Thread Noodles), that will soften instantly. This soup might look boring, but it tastes amazing.

Makes

2 Servings

Ingredients

200g Clams, ‘Pippi’ OR ‘Asari’
1 cup Salted Water *1 cup Water & 1 teaspoon Salt
2 cups light Dashi Stock *OR 2 cups Water & 1/2 teaspoon Dashi Powder
*Note: You can use other Stock such as Vegetable Stock, Chicken Stock, etc.
2 tablespoons Sake (Rice Wine)
2 teaspoons Soy Sauce
Salt
60 to 80g Dry Harusame Noodles (Bean Thread Noodles)
Finely chopped Spring Onion

Method
  1. Clean Clams and place them in a deep plate or container in a single layer. Pour over Salted Water, set aside in a cool place for 1-2 hours, and let them spit out the grit. *Note: Some store-bought Clams are ready to use without doing this process.
  2. Clean the Clams with fresh water before you cook them.
  3. Place Clams, Dashi Stock and Sake (Rice Wine) in a saucepan, and bring to the boil. Remove scums on the surface if any.
  4. When Clams are open, add Soy Sauce. Add Salt if required. Then add Dry Harusame Noodles (Bean Thread Noodles), and cook until Harusame Noodles are soft. It won’t take long.
  5. Sprinkle with finely chopped Spring Onion and enjoy.