Wakame and Clam Soup
The main ingredients and broth provide protein, minerals, and satiety, while the aroma of garlic adds depth. The hot broth brings the ingredients together in a mellow, full-bodied texture. A distinct accent is kombu.
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Servings: 4 (1 serving ≈ 557 gram)
Digestion time: 4 hour
Complete protein: ✔
Soak wakame (28 g) in water for 10 minutes, then squeeze it dry and cut it. Mince garlic (12 g) and slice green onion (60 g).
Heat sesame oil (15 g), cook the garlic for 1 minute, add wakame, sake (60 g), and soy sauce (sugar-free) (45 g), and heat for 3 minutes.
Pour in dashi with kombu and bonito (1400 g), bring to a boil, and add vongole (600 g). Cover and cook for about 3 minutes until the shells open. Discard unopened clams, season with table salt (6 g) and black pepper (1 g), and finish with green onion.
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