Japanese Recipe for Miso Soup with Clams
INGREDIENTS- 150g fresh baby clams
- 3 cups water
- 2 dried shiitake or Chinese Black Mushrooms (sliced)
- 2 inch piece dried konbu seaweed (washed well)
- 5 tbsp dark miso paste
- Mitsuba springs (garnish)
Image of Clams
TIP: Mitsuba is sometimes known as Japanese wild parsley. It is a type of Japanese herb
with a flavor that is closely described as being similar to chervil, parsley, cilantro, sorrel or
celery leaves. The cress-like young seedlings are used in salads and the stems and leaves are usually
chopped and used to flavor a number of dishes. Available fresh in the refrigerator section of
Japanese food stores.
- Soak clams in cold water for 10 mins
- Drain, rinse well and set aside
- Bring a medium pot of water to boil
- Add in mushrooms and seaweed, reduce heat to low
- Simmer covered for 15 mins
- Increase heat to medium, add in clams
- Cook covered till clams open (2 to 3 mins)
- Discard any clams that doesn't open
- Remove pot from heat, discard mushrooms and seaweed
- Divide clams between 4 small bowls with slotted spoon
- Place miso into a bowl and stir in a bit of the hot broth till you get a pouring consistency
- Gradually stir miso mixture into rest of hot soup
- To serve, pour hot miso soup over clams and garnish with springs of mitsuba
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