Difficulty: Easy
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:

200g Clams
1 small piece Dried Kelp (Kombu)
500ml Water
1 tablespoon Sea Moss (Fa Cai)
1 tablespoon Miso paste
2 tablespoons Mirin (Japanese Rice Wine)
1 tablespoon Spring Onion, chopped

Method:
1) In a small pot, add the kelp to the water and slowly bring to the boil.
2) Meanwhile, soak the sea moss in cold water and let it soften.
3) Wash the clams and remove any dirt or sand.
4) When the stock starts to boil, remove the kelp and add in the clams.
5) Boil the clams until they have opened. Turn down the heat to a simmer and add the miso paste, mirin and sea moss.
6) Garnish with some chopped spring onions and serve.