* 150g fresh baby clams
* 3 cups water
* 2 dried shiitake or Chinese Black Mushrooms (sliced)
* 2 inch piece dried konbu seaweed (washed well)
* 5 tbsp dark miso paste
* Mitsuba springs (garnish)
Mitsuba TIP: Mitsuba is sometimes known as Japanese wild parsley. It is a type of Japanese herb with a flavor that is closely described as being similar to chervil, parsley, cilantro, sorrel or celery leaves. The cress-like young seedlings are used in salads and the stems and leaves are usually chopped and used to flavor a number of dishes. Available fresh in the refrigerator section of Japanese food stores.
To Prepare:
* Soak clams in cold water for 10 mins
* Drain, rinse well and set aside
* Bring a medium pot of water to boil
* Add in mushrooms and seaweed, reduce heat to low
* Simmer covered for 15 mins
* Increase heat to medium, add in clams
* Cook covered till clams open (2 to 3 mins)
* Discard any clams that doesn't open
* Remove pot from heat, discard mushrooms and seaweed
* Divide clams between 4 small bowls with slotted spoon
* Place miso into a bowl and stir in a bit of the hot broth till you get a pouring consistency
* Gradually stir miso mixture into rest of hot soup
* To serve, pour hot miso soup over clams and garnish with springs of mitsuba
No comments:
Post a Comment