remove any clams that are already opened (these ones are dead, we don’t want them)

soak clams in a large bowl with 1 cup water and 1/2 tbsp of sea salt for 30 minutes

at this point you should see sand pool at the bottom

rinse with fresh water and lightly scrub the shells to remove any additional dirty residue

cook soba according to package instructions and drain

combine 3 cups water, sake, and slices of ginger in a medium-sized pot and bring to a boil over medium heat

add in clams and cover and cook until they open up ~3-5 minutes

skim off any white foam that might be floating at the top of the broth

stir in soy sauce and mirin, season broth with salt to taste

remove ginger slices

spoon broth and clams over soba

finish with spring veggies and togarashi