Clam and Mushroom Clear Soup
Servings
2–3 servings
Cooking Time
20–25 minutes
Ingredients
Main Ingredients
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300 g fresh clams (small clams preferred)
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150 g mushrooms (shimeji, enoki, or oyster mushrooms)
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1 liter water or light chicken/seafood stock
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1 slice ginger (about 3–4 mm thick)
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1–2 stalks green onions, finely chopped
Seasoning
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½–1 tsp salt (adjust to taste)
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¼ tsp white pepper
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½ tsp sesame oil (optional, for aroma)
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½ tsp fish sauce (optional, enhances umami)
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.
2. Prepare the Mushrooms
Trim off dirty root ends.
Separate mushrooms and rinse quickly under water.
Drain well.
3. Make the Soup Base
In a pot, add water (or stock) and ginger slice.
Bring to a gentle boil over medium heat.
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.
5. Add the Mushrooms
Add the mushrooms to the pot.
Simmer gently for 3–5 minutes, until mushrooms are tender and fragrant.
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.
7. Finish and Serve
Turn off the heat.
Remove ginger slice.
Ladle soup into bowls and garnish with chopped green onions.
Serving Notes
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Serve hot as a light meal, starter, or comforting soup.
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Pairs well with steamed rice or as part of a multi-dish meal.
Texture & Flavor Tips
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Do not overcook clams; once opened, they are done.
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For extra sweetness, replace half the water with seafood stock.
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Add a few goji berries or tofu cubes for variation.