Serves 4

12 oz asari clams (or any type of baby clam still in shell)
1 oz. wakame seaweed
2-3 bok choy
3 1/2 cups water
1 chicken stock cube or 2 teaspoons chicken stock powder
4 uncooked shrimp heads
2 tablespoons miso
herbs such as kinome to taste

1. Clean the clams and leave them in salted water overnight; the salted water should be similar to seawater in saltiness. When you are ready to make the soup, rinse the clams and leave them to soak for a while in unsalted water so they are ready for cooking.
2. Soak the wakame seaweed in water to remove salt, drain, squeeze, and cut into bite-size pieces. Chop the bok choy into 1-inch pieces and roughly chop up the herbs.
3. Put the water in a pan and bring to the boil. Add the stock cube and let it dissolve. Then add the asari clams and the shrimp heads.
4. When the clams open (this should only take a few minutes), add the miso, wakame seaweed and bok choy. Bring it all back to the boil for a short time to ensure the miso dissolves before turning off the heat.
5. Divide among 4 bowls, ensuring that each serving contains a shrimp head. Sprinkle with the chopped herbs.