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Our Family's Shijimi Clam Miso Soup
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Chef :
cookpad.japanOur Family's Shijimi Clam Miso Soup
I made this since the clams gave out a nice broth after some time.
I also received a lot of shijimi clams to freeze and use later.
Cooking instructions
* Step 1
Boil water in a pot. Rinse the frozen shijimi under running water and add into the pot. Cook the clams first if frozen.
* Step 2
Keep the flame at medium or high until it boils and comes to a simmer. Lower the heat, and simmer slowly for 15 minutes while skimming off any scum that rises to the surface.
* Step 3
After 15 minutes, mix in a little miso. Continue to simmer for another 5-6 minutes.
* Step 4
Whisk in the rest of the miso, and add a little salt for the subtle flavor. Season with the dashi stock.
* Step 5
Cover the pot and let sit until mealtime. Warm the soup up before serving, and scatter some ichimi spice or finely chopped green onions if you'd like.
* Step 6
Please be careful about storage depending on the season and climate. I usually make it during the morning to serve during lunch and dinner.
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