Monday, April 16, 2012

Asari Miso Soup

This is a combination of clams in clear soup and miso soup. It is one of the soups I love to order when I dine-in at Japanese Restaurants but tried not too because it's not worth it. :P

I'm using instant dashi powder here for the stock. You can get kombu and bonito flakes to make your own dashi stock. The recipe can be found HERE.

  • 400ml Dashi Soup Stock or Water with 1 teaspoon instant Dashi Powder
  • 200g Clams, (short neck clams were used here)
  • 1 tablespoon Miso paste or to taste
How to do it:
  1. Scrub and clean clams.
  2. Soak the clams in the salted water for an hour to let the clams spit out any sand.
  3. Put dashi soup stock and clams in a pot and bring to a boil. 
  4. Reduce to a simmer and skim off any foam. 
  5. Drain the clams from the stock and discard any clams that did not open.
  6. You might want to filter the stock to remove any sand from the clams that were not removed during initial soaking.
  7. Return the stock to the pot and bring it to a gentle simmer.
  8. Dissolve the miso paste in the stock and turn off the heat.
  9. Place clams in bowls and pour miso soup over.
  10. Serve.

  • If you find the extra steps (5-7) troublesome, just pick up the clams that remain closed and continue with step 8.

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