Dashi-Based Clam Soup

Instructions

1. Prepare the clams
   Soak the clams in cold salted water for at least 30 minutes to remove any sand or grit. Scrub the shells with a brush if needed, then rinse thoroughly under cold running water.
2. Make the dashi broth
   In a large pot, combine water and kombu. Heat slowly over medium-low heat. Just before it comes to a boil (when small bubbles begin to form), remove the kombu. Add the bonito flakes, bring to a boil, then immediately reduce heat and simmer for 5 minutes. Strain the broth through a fine-mesh sieve or cheesecloth into another pot, discarding the solids.
3. Cook the clams
   Return the strained dashi to medium-high heat. Add the mirin, soy sauce, and sake (if using). When the broth returns to a simmer, add the cleaned clams. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that don't open.
4. Season and finish
   Taste the broth and adjust seasoning with salt if needed. Add the julienned ginger and half of the sliced green onions to the soup. Simmer for an additional 1 minute to infuse flavors.
5. Serve
   Ladle the soup with clams into individual serving bowls. Garnish with the remaining green onions and fresh cilantro if using. Serve immediately while hot.