Miso Soup with Clams - Asari No Miso Shiru
2 cups (500ml) water
2 cups (500 ml) basic dashi stock or 1 teaspoon dashi stock granules dissolved in 2 cups (500ml) hot water
3 table spoons miso
sprigs of mitsuba leaves, parsley, or watercress to garnish
sansho powder to taste
- Soak the clams in cool, lightly salted water for 20 minutes, then scrub with a brush. Bring the water to a boil in a saucepan,
then add the clams and cook for about 3 minutes or until the clams open. Remove from the heat. With a slotted spoon, portion the cooked clams into four soup bowls.
- Strain and reserve the clam stock. Rinse the saucepan well, pour the clam stock, then the dashi stock into the saucepan and bring to a boil. Lower the heat,
add the miso to the stock and stir to dissolve. Remove from the heat immediately.
Stir, then ladle the soup over the clams and serve garnished with mitsuba leaves and a sprinkling of sansho powder.
Serves : 4
Preparation time : 10 mins
Cooking time : 10 mins
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