Clear Hamaguri Clam Soup For Girls' Day Festival

• 200 grams Hamaguri clams
• 6 Temaribu or fu
• 1/3 bunch Nanohana
• 1 Kombu dashi stock granules
• 1 Salt
• 2 to 3 tablespoons Sake
• 1 tsp Usukuchi soy sauce
• 2 1/2 cup Water

1. Purge the clams in salted water.
2. Wrap the broccolini with plastic wrap and microwave for 1.5~2 minutes.
3. Run under cold water with the plastic wrap so that it stays bright green then drain.
4. Bring 3 cups of water to a boil and add the konbu soup stock.
5. Add the hamaguri clams and sake and set the heat to medium-low.
6. Skim off the scum if necessary.
7. When clams are open, add the wheat gluten, season with usukuchi soy sauce and salt, then turn off the heat.
8. Ladle the soup into bowls and garnish with the broccolini.

clams, nanohana, granules, salt, sake, soy sauce, water

Taken from cookpad.com/us/recipes/152639-clear-hamaguri-clam-soup-for-girls-day-festival (may not work)