Clam Miso Soup

Name: Clam Miso Soup
Yield: 2 servings
Cuisine: British
Ingredients: 200 g Clams *I used Pippi; 1 cup Salted Water *1 cup Water & 1 teaspoon Salt; 2 cups light Dashi Stock *OR 2 cups Water & 1/2 teaspoon Dashi Powder; 1 & 1/2 to 2 tablespoons Miso *alter the amount depending on the saltiness of the Miso you use; 1/2 Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

I had never cooked this Miso Soup for my family in Australia before. One reason is it is NOT easy to find Clams where I live. Another reason is my husband and son don’t like shellfish. I cooked it today because my daughter requested me to cook it, just for two of us. In Japan, this miso soup is cooked with Clam called ‘Asari’, which is not available in Australia. Today I used Pippi.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

200 gClams *I used Pippi
1 cupSalted Water *1 cup Water & 1 teaspoon Salt
2 cupslight Dashi Stock *OR 2 cups Water & 1/2 teaspoon Dashi Powder
1& 1/2 to 2 tablespoons Miso *alter the amount depending on the saltiness of the Miso you use
1/2Spring Onion *finely chopped

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Steps

1

Clean Clams and place them in a deep plate or container in a single layer. Pour over Salted Water, set aside in a cool place for 1-2 hours, and let them spit out the grit. *Note: Some store-bought Clams are ready to use without doing this process.
2

Clean the Clams with fresh water before you cook them.
3

Place Clams and Dashi Stock in a saucepan, and bring to the boil. Remove scums on the surface if any.
4

When Clams are open, add Miso. Remove the soup from the heat just before it starts to boil. And that’s it!
5

Sprinkle with finely chopped Spring Onion and enjoy with freshly cooked Rice.