Ingredients (serves 4)
• 200 g clams
• 1 teaspoon soy sauce
• 1/2 tbsp mirin
• Salt to taste
Option: fu (dried wheat gluten); mitsuba (Japanese parsley, or trefoil)
Soak the clams in cold salty water for about 10 minutes to get rid of any sand left in the shells.
Bring clams to the boil in 4 cups of water, and discard the foam that rises.
Add fu for decoration.
Add mirin and soy sauce.
Taste the soup and add salt to taste.
Garnish with minced green herbs, such as mitsuba.