short–neck clam miso soup
- Serves: 4
- Calories: 61 kcal
- Japanese: Asari…
- metric
- u.s.
ingredients:
- 250 g short-neck clams
- 3 or 4 tablespoons white or red miso
- 800 ml water
step 1:
Soak the short-neck clams in salted water (1 tablespoon / cup concentration) in a bowl, and let stand for 3 hours to allow them to expel sand and dirt. Drain them in a colander. Rinse them for about 30 seconds under running water.
step 2:
Put the water and short-neck clams in a pan and boil on medium heat. After the shells open, skim off the surface scum. Put some stock into a ladle. Add the miso and stir with chopsticks until it is dissolved. Stir into the soup. Remove from heat.
comment:
The short-neck clams used in this recipe create very savory soup stock.
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