Clam Miso Soup
Miso soup is made of a fermented soybean paste used for broth. Freeze the ginger and thaw it before squeezing; that way, extracting the juice will be easy. Chilled sake goes well with the meal
Servings: 6
Ingredients
- 1 teaspoon fresh ginger, peeled and grated
- 2 cups Dashi, see definition
- 2 cups water
- 18 pieces small fresh clams, scrubbed
- 3 tablespoons sweet white miso, aka shiro-miso
- 1 tablespoon red miso, aka-miso
- 1 tablespoon soy sauce
- 1 tablespoon wakame seaweed
- 1 tablespoon tofu, cut into small cubes
- 1 small green onion, thinly sliced
Instructions
- Combine Dashi and water in a large pot over medium-high heat and bring to boil for five minutes. Add the clams, cover; simmer until clams open, about three minutes (discard clams that do not open). Remove from heat. Transfer clams to a bowl. Remove meat from shells; reserve meat and shells separately. Strain broth through a fine strainer and return the broth to the rinsed pot.
- In a bowl, mix the sweet white miso (shiro-miso), the red miso (aka-miso), and the Soya sauce together. Bring the broth to a simmer. Add 1/4 cup broth to miso; stir until miso dissolves. Whisk miso into the broth in a pot. Add grated ginger juice and keep warm over medium-low heat (do not boil).
- Place a clam shell in each bowl. Place 3 pieces of clam meat in each shell. Sprinkle around the wakame seaweed and tofu, ladle the broth over and garnish the top with the green onion. Serve immediately.
Video
Notes
Used extensively in Japanese cooking, dashi is a soup stock made with dried bonito tuna flakes and water. Dashi-no-moto is this stock in instant form; it comes granulated, powdered, and in concentrate. It should be available at your local Japanese food store.
