Clam Soup with Ginger and Umeboshi broth

I kept the broth very simple with minimal seasoning (no salt or pepper) to better enjoy the fresh taste of clams. Love the addition of fresh parsley. A soothing and easy soup to make ❤️
Clam Soup with Ginger and Umeboshi broth
I kept the broth very simple with minimal seasoning (no salt or pepper) to better enjoy the fresh taste of clams. Love the addition of fresh parsley. A soothing and easy soup to make ❤️
Steps
- 1
Soak dried mushrooms overnight in 1 cup of water.
- 2
Place mushroom Dashi from step 1 into a deep pot. Add in 3 cups of water, umeboshi and ginger slices. Bring to a boil and then switch off. Let flavours develop for at least 30 mins.
- 3
Add in clams. Bring to a boil. Serve immediately with fresh parsley and more ginger.
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