Spring vegetable soup with rice delicious way?

1, the clams into the corners of the deep dish, add 3% concentration of salt water (not included in the amount of ingredients) over the clams seven full, placed in a cool place to rest 1 ? 2 hours to spit out the sand, then rub the clamshells against each other to wash away surface dirt; snapper jaws salted and left to rest for 20 minutes, placed on a sieve and drenched with hot water to rinse away dirt and odor, then wiped clean; kombu wiped off dirt with a damp cloth and soaked in water for at least 30 minutes (kombu water).

2. Remove the tendons from the beans and boil them in a large amount of hot water with a pinch of salt for 1 minute, then drain and cut in half; boil the cauliflower in hot water with a pinch of salt for 1 minute, then drain and set aside.

3. Add the clams, snapper jaws, kombu water, and cooking wine to a wok over low to medium heat. When it comes to a boil, remove the kombu and simmer for about 10 minutes while removing the scum, then remove the snapper jaws. Add the sake to taste, then add the kelp sprouts cut into bite-size pieces, halved navy beans and cauliflower, and bring to a boil.

4: Serve the rice in a soup plate, ladle in 3, and garnish with chopped celery and duckweed. ※The traditional Japanese seasoning, umeboshi (dried plums), is added to the sake and simmered.