6scallions(white and light green parts sliced thin)
Instructions
Set the dried wakame in a boil and pour enough filtered cold water over the seaweed to cover it by about a half inch. Allow the wakame to sit in the cold water for about ten minutes.
Meanwhile, boil or steam the fresh clams until they open. As they open remove them to serving bowls. Discard any clams that do not open.
After the wakame has soaked for ten minutes, rinse and drain it.
Heat the dashi or fish stock until barely simmering and add the wakame. Slowly simmer the wakame in the broth for about two to three minutes.
Remove the wakame and broth from the heat, allowing it to cool for about five minutes before whisking one-quarter cup white miso paste into the broth until it’s fully and completely dissolved.
Pour the broth over the clams, garnishing with sliced thinly sliced scallions.