Clam Miso Soup
Clam Miso Soup

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, clam miso soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

When boiling, reduce the heat to medium-low. Skim off the scum using a fine-mesh skimmer. The ' standard ' one usually comes with tofu and seaweed, and the 'premium' authentic miso soup comes with clams and a 'premium' price attached to it! The briny juice of asari (Manila clams) is the star of this sophisticated miso soup, which is based on one served at Manhattan's EN Japanese Brasserie.

Clam Miso Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Clam Miso Soup is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have clam miso soup using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Clam Miso Soup:
  1. Get 200 g Clams *I used Pippi
  2. Prepare 1 cup Salted Water *1 cup Water & 1 teaspoon Salt
  3. Get 2 cups light Dashi Stock *OR 2 cups Water & 1/2 teaspoon Dashi Powder
  4. Get 1 & 1/2 to 2 tablespoons Miso *alter the amount depending on the saltiness of the Miso you use
  5. Take 1/2 Spring Onion *finely chopped

Clams miso soup takes only ten minutes to cook. However, soaking the clams in water to clean the mollusks takes several hours. The round, rich taste (also known as umami) of miso soup perfectly complements plump, briny clams. For the base of the soup you can use just water and miso, which you can find at most supermarkets.

Steps to make Clam Miso Soup:
  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.
  2. Clean the Clams with fresh water before you cook them.
  3. Place Clams and Dashi Stock in a saucepan, and bring to the boil. Remove scums on the surface if any.
  4. When Clams are open, add Miso. Remove the soup from the heat just before it starts to boil. And that’s it!
  5. Sprinkle with finely chopped Spring Onion and enjoy with freshly cooked Rice.

The round, rich taste (also known as umami) of miso soup perfectly complements plump, briny clams. For the base of the soup you can use just water and miso, which you can find at most supermarkets. But if you can find dashi granules, they're worth adding for a more intense umami taste. Miso soup with Manila clams is a big hit in Japan, and for good reason. The nutty flavor of miso finds a perfect partner in the sweet flavor of clams.

So that’s going to wrap it up for this exceptional food clam miso soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!