Japanese Clear Clam Soup (Ushiojiru)

Name: Japanese Clear Clam Soup (Ushiojiru)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 lb manila clams (16–20 pieces); 4 cups water; 1 kombu (dried kelp) (2 x 2 inches, 5 x 5 cm); 1 Tbsp sake; ⅛ tsp Diamond Crystal kosher salt; 2–3 sprigs mitsuba (Japanese parsley) (for garnish)

Prep Time

Cook Time

10m

Total Time

15m

This Japanese Clear Clam Soup, or Ushiojiru, is a simple and delicate seafood broth featuring manila clams, kombu, and sake. Seasoned with just a touch of salt and garnished with mitsuba (Japanese parsley), this soup is a light and flavorful addition to any Japanese meal.

Clam Soup

Osuimono

justonecookbook.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

1 lb manila clams (16–20 pieces)

4 cups water

1 kombu (dried kelp) (2 x 2 inches, 5 x 5 cm)

1 Tbsp sake

⅛ tsp Diamond Crystal kosher salt

2–3 sprigs mitsuba (Japanese parsley) (for garnish)

Steps

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Nutrition Facts

Calories

112kcal

5%
Fat

1g

0%
Saturated Fat

0g

0%
Carbohydrates

7g

0%
Fiber

0g

0%
Sugar

0g

0%
Protein

15g

0%
Cholesterol

15mg

0%
Sodium

364mg

18%

Percent Daily Values are based on a 2,000 calorie diet.

Japanese Clear Clam Soup (Ushiojiru)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts