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Ingredient
Clam Miso Soup
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Chef :
Hiroko ListonClam Miso Soup
I had never cooked this Miso Soup for my family in Australia before. One reason is it is NOT easy to find Clams where I live. Another reason is my husband and son don’t like shellfish. I cooked it today because my daughter requested me to cook it, just for two of us. In Japan, this miso soup is cooked with Clam called ‘Asari’, which is not available in Australia. Today I used Pippi.
Cooking instructions
* Step 1
Clean Clams and place them in a deep plate or container in a single layer. Pour over Salted Water, set aside in a cool place for 1-2 hours, and let them spit out the grit. *Note: Some store-bought Clams are ready to use without doing this process.
* Step 2
Clean the Clams with fresh water before you cook them.
* Step 3
Place Clams and Dashi Stock in a saucepan, and bring to the boil. Remove scums on the surface if any.
* Step 4
When Clams are open, add Miso. Remove the soup from the heat just before it starts to boil. And that’s it!
* Step 5
Sprinkle with finely chopped Spring Onion and enjoy with freshly cooked Rice.
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