Seaweed and Clam Soup
A light and savory soup featuring tender seaweed and sweet clams, nourishing and comforting.
Ingredients
8 items- Clams 500g
- Dried seaweed (nori/laver) 10g
- Ginger 3 slices
- Scallions 2
- Water 800ml (about 3.5 cups)
- Salt 1/2 tsp
- White pepper Pinch
- Sesame oil 1 tsp
Nutrition
Steps （5 steps）
Place 800ml water and 3 ginger slices in a pot, bring to a vigorous boil over high heat.
Add the cleaned clams, keep high heat, cook for 2-3 minutes until all shells open, skim any foam with a spoon.
Tear the dried seaweed into small pieces and add to the pot, stir with chopsticks, cook for about 30 seconds until the seaweed softens and turns darker.
Season with 1/2 tsp salt and a pinch of white pepper, stir, then turn off heat immediately.
Sprinkle chopped scallions, drizzle 1 tsp sesame oil, stir, transfer to a serving bowl and enjoy hot.
Tips
Ensure clams are thoroughly de-sanded to avoid grit; do not overcook seaweed—add it in the last 30 seconds to keep its tender texture.
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