Bean Sprout and Clam Soup

• 2 cups (220 g) soybean sprouts
• ½ teaspoon sea salt or kosher

In a large saucepan, with a lid, combine the soybean sprouts, salt and Vegetable Stock. Cover and cook for 3 minutes.

Add the clams, garlic and green onion. Cover and cook until the clams open, about 2 minutes.

Taste and correct the seasoning with salt and black pepper as needed.