Clam & Harusame Soup

Name: Clam & Harusame Soup
Total time: 600 s
Yield: 2 Servings
Cuisine: British
Ingredients: 200 g 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; 60-80 g Dry Harusame Noodles (Bean Thread Noodles); Finely chopped Spring Onion

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

2 Servings

200 gClams, ‘Pippi’ OR ‘Asari’
1 cupSalted Water *1 cup Water & 1 teaspoon Salt
2 cupslight 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 tablespoonsSake (Rice Wine)
2 teaspoonsSoy Sauce
Salt
60-80 gDry Harusame Noodles (Bean Thread Noodles)
Finely chopped Spring Onion

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Steps

10 minutes

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.