Ocean-Scented Soup Pasta with Clams and Aosa Seaweed

Ocean-Scented Soup Pasta with Clams and Aosa Seaweed

I made a soup pasta with the fragrance of the ocean This delicious soup is full of umami You can also use wakame in place of the aosa seaweed.

Ingredients: 1 generous serving

1 serving
Manila clams
1/2 cup
Aosa seaweed (or wakame)
Enoki mushrooms
1/3 package
Shimeji mushrooms
1/3 of a package
Olive oil
1 tablespoon
1 clove
White wine (or sake)
1 tablespoon
Soup stock cube
Butter (optional)
small amount
Black pepper
to taste
Pasta boiling water
300 ml
Salt and pepper
if needed


1. De-sand the clams. Soak the aosa or wakame in water to rehydrate.
2. Mince the onion and break up the mushrooms.
3. Begin boiling the pasta for 2 minutes less than normal (you will be adding the boiling liquid to the soup, so don't add salt).
4. Stir-fry the olive oil and garlic in a frying pan over low heat until fragrant. You can also mince the garlic.
5. Stir-fry the onion and mushrooms over high heat.
6. Add the clams and white wine to Step 5, cover with a lid, and steam.
7. Add 300 ml of the pasta boiling liquid and the soup stock cube to Step 6. The pasta is still boiling during this step.
8. Once the pasta has boiled for 2 minutes less than instructed, add to Step 7. Add the aosa, butter, and black pepper. Check the taste and adjust with salt and pepper.

Story Behind this Recipe

I wanted to come up with something using the wonderful color, scent, and deliciousness of aosa seaweed.