Milky and Flavorful Clam and Seaweed Soup
How to Make Delicious Clam and Seaweed Soup
This clam and seaweed soup is made with fresh clam meat, resulting in a milky broth that’s rich and deeply flavorful. It’s the perfect comforting and easy-to-digest soup to enjoy with a bowl of rice.
Main Ingredients- 2 handfuls dried seaweed, rehydrated (approx. 200g)
- 200g clam meat (purged of sand)
Seasonings & Aromatics- 2 Tbsp sesame oil
- 3 Tbsp fish sauce or soy sauce (or salt to taste)
- 2L water (approx. 8 cups)
- 1/2 Tbsp minced garlic (optional)
- Pinch of black pepper (optional)
- 2 Tbsp sesame oil
- 3 Tbsp fish sauce or soy sauce (or salt to taste)
- 2L water (approx. 8 cups)
- 1/2 Tbsp minced garlic (optional)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for at least 30 minutes until fully rehydrated. Rinse the softened seaweed thoroughly several times, gently squeeze out excess water, and cut it into bite-sized pieces (about 3-4cm). Rinse the prepared clam meat and drain it.
Step 2
Now, heat a pot over medium heat and add 2 tablespoons of sesame oil. Once the sesame oil is warm, add the prepared seaweed and clam meat. Stir-fry for about 2-3 minutes until the seaweed wilts and the clam meat is lightly cooked, releasing a nutty aroma. Stir-frying until fragrant is key to a rich broth.
Step 3
Pour 2L (8 cups) of water into the pot with the stir-fried seaweed and clams. Bring to a boil over high heat, then reduce to medium-low heat, cover, and simmer for about 15-20 minutes until the broth becomes milky and opaque. It’s important to simmer it long enough for the flavors to meld. Finally, season with 3 tablespoons of fish sauce or soy sauce. You can adjust the seasoning with salt according to your preference. A pinch of black pepper at the end adds a clean finish.
