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Recipe Miso Vermicelli Clam Soup

Miso Vermicelli Clam Soup

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    30 mins

  • Cooking

    15 mins

Chinese Food | Rice or Noodle Seafood Vegetable Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • 1.5 lb. fresh clams
  • 4 oz. vermicelli
  • 2 Tbsp. vegetable oil
  • 4 pcs sliced ginger
  • 3 strips scallions, diced
  • 4 pcs sliced red chilis
  • 3 Tbsp. rice cooking wine
  • 4 cups water
  • 1 bag enoki mushrooms

Seasoning

  • Lee Kum Kee Soup Base for Miso Hot Pot
  • Lee Kum Kee Premium Pure Sesame Oil

Made with
Lee Kum Kee products

Premium Pure Sesame Oil 14 fl oz (410 mL), Bottle

Sesame Oils

Premium Pure Sesame Oil

How to make it

  1. Soak fresh clams in water for 30 minutes until sand is removed. Soak vermicelli in warm water until they soften up, then drain well and set aside. 
  2. Blanch clams in boiling water until they slightly open, remove from the water and wash clean, then set aside.
  3. Heat the oil in the pot, stir fry the ginger, scallion and red chili slices, and add rice cooking wine. Then pour in water and add half a bag of Lee Kum Kee Soup Base for Miso Hot Pot. After bringing it to a boil, add vermicelli, enoki mushrooms and clams and cook until clams open completely. 
  4. Once fully cooked, transfer the soup to a serving pot and drizzle with Lee Kum Kee Premium Pure Sesame Oil to serve. 

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