Shijimi Clam Miso Soup
Saturday, December 19, 2020
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Shijimi Clam Miso Soup.
You can have Shijimi Clam Miso Soup using 4 ingredients and 9 steps. Here is how you cook that.
Ingredients of Shijimi Clam Miso Soup
- You need 1 of pack Shijimi clams (basket or freshwater clams).
- You need 3 tbsp of Miso.
- Prepare 5 of cm Kombu for dashi stock.
- Prepare 600 ml of Water.
Shijimi Clam Miso Soup instructions
- Even if the package says, "no need to de-sand the clams," they are still alive and there are toxins inside so let's get them out..
- I used a shallow draining board. This way, when you clean them, any toxins and sand will sink to the bottom and it's easy to clean up afterwards. I used 1% salt water. (Not listed in ingredients).
- Put the shijimi clams it. Cover with newspaper and let the shijimi rest for about 2 hours. If it's a warm day, it's better to put them in the fridge for this step..
- In the meantime make the kombu dashi stock. Gently wipe the kombu with a tightly wrung out cloth and then put it in some water to soak..
- After two hours... Look what came out! I'm glad I didn't eat all this....
- Take out the piece of kombu and then add the shijimi clams into the water!.
- When you boil it, scum will rise, so skim it off..
- Once you think the shijimi clams are starting to open, lower the heat to low and dissolve the miso. It's done!.
- Don't let it boil after adding the miso..