Our Family's Shijimi Clam Miso Soup

Name: Our Family's Shijimi Clam Miso Soup
Cuisine: American
Ingredients: 1 Shijimi clams (de-sanded); 1 Water; 1 Miso (your preferred kind); 1/2 tsp Dashi stock; 1 dash Salt

cookpad.japan @cookpad_jp

I made this since the clams gave out a nice broth after some time.
I also received a lot of shijimi clams to freeze and use later.

Recipe by Coffee tan

I made this since the clams gave out a nice broth after some time.
I also received a lot of shijimi clams to freeze and use later.

Recipe by Coffee tan

cookpad.japan @cookpad_jp

I made this since the clams gave out a nice broth after some time.
I also received a lot of shijimi clams to freeze and use later.

Recipe by Coffee tan

I made this since the clams gave out a nice broth after some time.
I also received a lot of shijimi clams to freeze and use later.

Recipe by Coffee tan

Saved

Ingredients

1Shijimi clams (de-sanded)
(I used frozen shijimi clams)
1Water
1Miso (your preferred kind)
1/2 tspDashi stock
1 dashSalt

Saved

Steps

1

Boil water in a pot. Rinse the frozen shijimi under running water and add into the pot. Cook the clams first if frozen.
2

Keep the flame at medium or high until it boils and comes to a simmer. Lower the heat, and simmer slowly for 15 minutes while skimming off any scum that rises to the surface.
3

After 15 minutes, mix in a little miso. Continue to simmer for another 5-6 minutes.
4

Whisk in the rest of the miso, and add a little salt for the subtle flavor. Season with the dashi stock.
5

Cover the pot and let sit until mealtime. Warm the soup up before serving, and scatter some ichimi spice or finely chopped green onions if you'd like.
6

Please be careful about storage depending on the season and climate. I usually make it during the morning to serve during lunch and dinner.