Miso soup with clams
By jason toner soup
April 13, 2017
This quintessential Japanese soup is great for hangovers, but seriously embodies the essence of Japanese cuisine in its simplicity and detail. You'll find it both in sushi bars and at home, and it is not only very tasty but its healthy and super fast to execute. There is no rule to the type of miso you should use, if you like red or hatcho miso the taste will be more focused on that and less on the clams but it is better to enjoy it with light, rice miso . A touch of togarashi or white pepper will surely do no harm either...
Go get it!
- Prep: 5 mins
- Cook: 10 mins
1Clean the clams in super cold water making sure all sand and other impurities are gone.
2In your soup pot, boil clams in sake until all are opened, add water, whisk in miso thoroughly and allow to come back to the boil. At this point taste in case you prefer more miso and whisk in more. If not, remove soup from stove, evenly ladle with clams into small bowls and garnish with green onion
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