Soak the kombu in 1 liter of water for at least 5 hours. If possible, leave it overnight.
Remove the sand and salt from the manila clams in ahead of time. Please refer to the following recipe for that. Recipe ID: 1115447
Add the clams into the pot with the kombu, and cook over medium heat.
Remove the kombu right before the water starts to boil. When it's about to boil, turn down the heat. Remove the scum that floats to the surface.
Transfer the clams which have opened into a tray, and remove the shells which comes off from their flesh.
Set aside 5 pieces of clam flesh for dashi. Keep the heat low.
Dissolve in the miso, and return the clams into the pot right before you're ready to eat.
Serve in a bowl, sprinkle with Japanese leeks, and done!
Story Behind this Recipe
It's a very delicious manila clam miso soup.
Carefully remove the sand and salt from the clams. Please refer to Recipe ID: 1115447 When you are eating the soup right away, you don't need to take out the clams from the pot. Please be careful not to cook the clams too long.