This video introduces how to make miso soup with freshwater clams.
Place the freshwater clams in dilute salt water and place in a cool, dark place to remove the sand.

Let's cook!

[How to make]

0:00:00 How to make miso soup with freshwater clams

0:00:06 01:Add water and kelp to a bowl and let stand for 3 hours to make kelp soup stock.

0:00:18 02:Place the freshwater clams in a tray so that they do not overlap, and add salt water until just a few of the freshwater clams come out.

0:00:25 03:Cover with newspaper and leave for 3 hours

0:00:37 04:Add the freshwater clams to a bowl of water, rub the shells together, wash, and drain in a colander.

0:00:52 05:Add the kelp stock, kelp, and freshwater clams to a pot and heat over medium-low heat.

0:01:08 06:When it boils, take out the kelp and heat over low heat.

0:01:12 07:Once all the freshwater clams have opened, remove the scum.

0:01:17 08:Add the miso dissolved in the soup to the pot, stir, and turn off the heat just before it boils.

0:01:36 09:Arrange in a bowl, sprinkle with green onions, and sprinkle with powdered Japanese pepper if desired.

0:02:06 10:Complete!

0:02:07 [ingredients]
Water 500ml
Kelp 5g
Salt water (salt 1%) moderate amount
Freshwater clams 200g
Miso 2 tbsp
A few green onions
Powdered Japanese pepper (optional)

0:02:39 [subscribe]
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