Tuesday, January 28, 2014

Miso Soup With Clams

This rich-tasting soup is found in many Japanese restaurants, and it's easy to prepare at home. For a more substantial meal, you can add deep-fried bean curd, vegetables, and serve with some steamed rice.

Miso Soup With Clams


600 grams of Manila Clams, soaked with salt & rinsed & drained well
1 Piece (2-inches) Konbu/Kelp, wipe lightly with cloth & soaked in hot water for 30 minutes (discard Konbu)
1 Cup of Water
1 Tbsp Mirin
1 Tbsp Sake
1 1/2 Tbsp White Miso Paste
2 Scallions, sliced


Place Konbu water, water, Mirin, sake ad clams in a pot to saucepan. Bring it to a boil. Once all the clams are open, skim off the scum and reduce the heat to low. Then place the Miso paste in a strainer and into the soup. Dissolve the miso with chopsticks or a whisk, stir well, and top with some scallions.


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  1. I'm crazy about miso soup. Your version is very apealing1


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