Soup
by CookWhatHK0 saved
Tofu and clam miso soup simmers fresh clams and kombu in a miso broth finished with sake, for a light, briny bowl ready in minutes.
First soak the clams in salted water to let them spit out their sand.
先將沙白浸入鹽水中，讓沙白吐沙。
Once the water boils, add the miso and mix until fully dissolved, then add the clams and instant kombu and cover for about 5 minutes.
水滾後加入味噌，完全混合後放入沙白和即食昆布，蓋上蓋子約5分鐘。
Once the clams have fully opened, add the sake and it is ready.
待沙白完全開口後，加入清酒即可。
