SHIJIMI clam miso soup

Ingredients (Serves 2)
50g-100g SHIJIMI clams, washed
20g raw WAKAME, wash and cut into bite-size pieces
2tbsp MISO
2cups water
pinch Japanese powdered pepper



Method
1 First, put the water and the clams into a clean saucepan and cook over a medium flame.
2 Boil and skim off the scum.
3 Next, all the clams opened, melt the MISO into the pan.
4 Finally, serve in a soup bowl, sprinkle the powdered Japanese pepper.
Memos
Japanese soup stock is unnecessary for shellfish's soup.
Honestly I did not measure the ingredients. Please put them as you think good.