Clam and Mushroom Clear Soup 

Servings

2–3 servings

Cooking Time

20–25 minutes

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Ingredients

Main Ingredients

• 300 g fresh clams (small clams preferred)

• 150 g mushrooms (shimeji, enoki, or oyster mushrooms)

• 1 liter water or light chicken/seafood stock

• 1 slice ginger (about 3–4 mm thick)

• 1–2 stalks green onions, finely chopped

Seasoning

• ½–1 tsp salt (adjust to taste)

• ¼ tsp white pepper

• ½ tsp sesame oil (optional, for aroma)

• ½ tsp fish sauce (optional, enhances umami)

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Instructions

1. Clean the Clams

Soak the clams in lightly salted water for 20–30 minutes to remove sand.
Rinse thoroughly under running water and drain well.

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2. Prepare the Mushrooms

Trim off dirty root ends.
Separate mushrooms and rinse quickly under water.
Drain well.

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3. Make the Soup Base

In a pot, add water (or stock) and ginger slice.
Bring to a gentle boil over medium heat.

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4. Cook the Clams

Add the clams to the boiling liquid.
Cover and cook for 2–3 minutes, until the clams open.
Skim off any foam for a clear broth.

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5. Add the Mushrooms

Add the mushrooms to the pot.
Simmer gently for 3–5 minutes, until mushrooms are tender and fragrant.

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6. Season the Soup

Season with salt, white pepper, fish sauce (if using), and sesame oil.
Taste and adjust seasoning lightly—this soup should be clean and delicate.

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7. Finish and Serve

Turn off the heat.
Remove ginger slice.
Ladle soup into bowls and garnish with chopped green onions.

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Serving Notes

• Serve hot as a light meal, starter, or comforting soup.

• Pairs well with steamed rice or as part of a multi-dish meal.

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Texture & Flavor Tips

• Do not overcook clams; once opened, they are done.

• For extra sweetness, replace half the water with seafood stock.

• Add a few goji berries or tofu cubes for variation.