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Clam Soup with Ginger and Umeboshi broth
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A picture of Clam Soup with Ginger and Umeboshi broth.

Clam Soup with Ginger and Umeboshi broth

Gem
Gem @Gem_beloved
Singapore

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 ❤️

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 ❤️

Read more

Clam Soup with Ginger and Umeboshi broth

Gem
Gem @Gem_beloved
Singapore

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 ❤️

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 ❤️

Read more
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Ingredients

  • 1-2organic umeboshi plum
  • 2dried shiitake mushrooms
  • 4-5 slicesold ginger
  • Clams
  • Fresh Parsley
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Steps

  1. 1

    Soak dried mushrooms overnight in 1 cup of water.

  2. 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. 3

    Add in clams. Bring to a boil. Serve immediately with fresh parsley and more ginger.

    A picture of step 3 of Clam Soup with Ginger and Umeboshi broth.
    A picture of step 3 of Clam Soup with Ginger and Umeboshi broth.
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Copied!

Gem
Gem @Gem_beloved
on August 02, 2021 05:13
Singapore
Love easy, simple recipes with wholesome ingredients. Minimal clean up is best! Recipes featured are lactose and gluten free.IG: @lucbabe
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Keywords

Soup Mushroom Ginger Shiitake Plum Clam

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