How to make it
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.
Blanch clams in boiling water until they slightly open, remove from the water and wash clean, then set aside.
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.
Once fully cooked, transfer the soup to a serving pot and drizzle with Lee Kum Kee Premium Pure Sesame Oil to serve.