MISOSHIRU with Sea Clam and Chive
This is a traditional MISOSHIRU with flavor from the sea, shellfish. DASHI makes a rich taste of sea clams.
[Ingredients/4 Serving]
[Amounts]
Sea Clam in shell
300g
5 cups (1000ml) 2 tbsp. (30g)
Chive or Leek
4 chive or 1/4 leek
Miso
4 tbsp.(72g)
Water
3 cups (600ml)
DASHI / HON-DASHI BONITOFISH SOUP STOCK
2 tsp.(6g)
[ How to cook ]
(1)
Remove sand by soaking clams in salt water . Wash clams well, rubbing shells against each other.
(2)
Place clams in a soup pot containing 3 cups water and 1/2 HON-DASHI and boil.
(3)
Cut chives into 2cm. slices. (Cut leek into thin pieces.)
(4)
When clams shells open, skim foam. Add Miso with a ladle or a large spoon and the rest amounts of HON-DASHI, stir to help it dissolve, and simmer once more.
(5)
Serve hot in individual soup bowls and sprinkle with chives.
Sea Clam in shell
. Wash clams well, rubbing shells against each other.
