How I Make Japanese Clam Soup

As I watched Netflix’s Somebody Feed Phil, another easy-to-make dish uncovered. A tasty trip of Phil in Vietnam, as shown in the Saigon episode, brought me to the discovery of Clam and Spinach Soup. It’s much different from the well-known Clam Chowder. Instead of a cream-based soup, this one is actually made to a clear broth.

I did a further research about the soup and its variations and I found out that it is actually a classic soup enjoyed, not just in Vietnam, but also throughout Japan, most especially during Girl’s Festival or Hinamatsuri. It is locally known as Ushiojiru.

http___www.bigleaguekickball.com_about_ Order Soma online overnight FedEx delivery 1. Prepare all the ingredients needed.

• http___www.bigleaguekickball.com_category_press_ buy online soma without prescription Clams
• http___www.bigleaguekickball.com_about_ Order Soma online overnight FedEx delivery Dried Seaweed
• http___www.bigleaguekickball.com_category_press_ soma cheap no prescription Bonito Flakes
• Garlic
• Sake
• Sesame Oil
• Soy Sauce

2. Make dashi or broth by boiling dried seaweed and bonito flakes into water. Excuse me for using pork floss though because all I have is this.

3. Strain and keep the seaweed.

4. Mince garlic and sauté in sesame oil.

5. Add sake and soy sauce.

6. Bring back the dashi and bring this to a gentle simmer.

7. Usually, the clams are still in shells so you let them cook in the broth for five minutes. But I got mine pre-cooked and released from shell already so this is what I’ll add into the soup.

8. You can incorporate the seaweed that we cooked earlier or add any kind of spinach that you want.

9. Your Japanese Clam Soup is now done and ready to be served.