Japanese Appetizers, Soups and Noodles Recipes - Miso Soup with Clams Recipe

Ingredients

• 30 littleneck clams or other baby clams (about 8 oz/250 g)

• 2 cups (500 ml) water

• 2 cups (500 ml) Basic Dashi Stock (see recipe) or 1 teaspoon dashi stock granules dissolved in 2 cups (500 ml) hot water

• 3 tablespoons miso

• Sprigs of mitsuba leaves, parsley or watercress, to garnish

• Sansho powder, to taste

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Method:

1. Soak the clams in cool, lightly salted water for 20 minutes, then scrub with a brush. Bring the water to a boil in a saucepan, then add the clams and cook for about 3 minutes or until the clams open. Remove from the heat. With a slotted spoon, portion the cooked clams into four soup bowls.

2. Strain and reserve the clam stock. Rinse the saucepan well, pour the clam stock, then the dashi stock into the saucepan and bring to a boil. Lower the heat, add the miso to the stock and stir to dissolve. Remove from the heat immediately. Stir, then ladle the soup over the clams and serve garnished with mitsuba leaves and a sprinkling of sansho powder.