Onion soup with clams
4 servings
30 minutes
Onion soup with shellfish is a harmonious blend of seafood and fresh greens, popular in Japanese cuisine. Its roots trace back to the traditions of Japan's coastal regions where seafood plays a key role in the diet. The broth, rich in the aroma of seaweed and shellfish, has a depth of flavor complemented by the delicate taste of green onions and a slight tang from lemon juice. This soup not only warms but also benefits the body due to the richness of iodine and minerals found in marine ingredients. It is ideal for those who appreciate light yet rich dishes that highlight the natural flavors of the ingredients.
1
Pour saltwater over the mollusks and leave them overnight.
- Clams: 20 pieces
2
Pour cold water over dried seaweed and bring to a boil. Add the clams to the broth and cook until the shells open. Then remove the clams and clean them from the shells.
- Kelp (sea kale): 50 g
- Clams: 20 pieces
3
Strain the broth, bring it to a boil again, add chopped green onions and salt.
- Spring onion: 50 g
- Salt: to taste
4
Add mollusks to the soup and drizzle with lemon juice.
- Clams: 20 pieces
- Lemon juice: 1 tablespoon
