1-Soak Clams: Start by soaking those Manila clams the day before to get rid of any sand, as noted in the directions. It’s a simple step that makes all the difference in the final taste.

2-Prepare Clams: First, submerge 200 grams of Manila clams in a bowl with 1 teaspoon salt and enough water to cover, then refrigerate overnight. This helps purge the sand, ensuring a clean, smooth soup.

3-Cook Clams and Mushrooms: Next, in a saucepan, combine the soaked clams, half package of Japanese mushrooms, and 2 cups water. Bring it to a boil over high heat and cook until the clams open, which takes about 1 to 2 minutes.

4-Add Miso Paste: Then, reduce the heat to low, dissolve 1 and a half tablespoons of miso paste in a ladle with a bit of broth, and stir it into the pot. Taste and adjust the miso as needed for your preference.

5-Finish and Serve: Finally, add the chopped scallion just before serving and enjoy it right away. The whole active cooking process is quick, around 5 minutes, but remember the overnight soak for the clams.