Clear Hamaguri Clam Soup For Girls' Day Festival

1. 1

   Purge the clams in salted water.

2. 2

   Wrap the broccolini with plastic wrap and microwave for 1.5~2 minutes.

3. 3

   Run under cold water with the plastic wrap so that it stays bright green then drain.

4. 4

   Bring 3 cups of water to a boil and add the konbu soup stock.

5. 5

   Add the hamaguri clams and sake and set the heat to medium-low.

6. 6

   Skim off the scum if necessary.

7. 7

   When clams are open, add the wheat gluten, season with usukuchi soy sauce and salt, then turn off the heat.

8. 8

   Ladle the soup into bowls and garnish with the broccolini.

* Per serving · 4 servings · Values may vary.

No additional tips available.