Clam and Water Parsley Soup
This clear soup pairs briny clams with fragrant water parsley. It tastes clean and refreshing, with a light savory depth.
Instructions
- 1
Purge clams in salted water for 20 minutes, then rinse thoroughly.
- 2
Bring water, sliced garlic, and rice wine to a boil.
- 3
Add clams and cook 4–5 minutes until shells open.
- 4
Skim foam and season with soup soy sauce and salt.
- 5
Add minari, green onion, and red chili, then cook just 1 minute.
Tips
Nutrition (per serving)
Adjust Servings
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