＊ Basic ＊ Shijimi Clam Miso Soup ＊

Name: ＊ Basic ＊ Shijimi Clam Miso Soup ＊
Yield: 2 servings
Cuisine: American
Ingredients: 150 grams Shijimi clams (basket or freshwater clams); 400 ml Water; 1 1/2 tbsp Miso; 1 Green onions (finely sliced)

cookpad.japan @cookpad_jp

I've had this miso soup ever since I was small. My mother taught me this recipe.

＊ You can also add kombu seaweed dashi if you'd like, but it's also delicious without it.
＊ Please adjust the amount of miso to suit your taste. Recipe by Yuuyuu0221

I've had this miso soup ever since I was small. My mother taught me this recipe.

＊ You can also add kombu seaweed dashi if you'd like, but it's also delicious without it.
＊ Please adjust the amount of miso to suit your taste. Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

I've had this miso soup ever since I was small. My mother taught me this recipe.

＊ You can also add kombu seaweed dashi if you'd like, but it's also delicious without it.
＊ Please adjust the amount of miso to suit your taste. Recipe by Yuuyuu0221

I've had this miso soup ever since I was small. My mother taught me this recipe.

＊ You can also add kombu seaweed dashi if you'd like, but it's also delicious without it.
＊ Please adjust the amount of miso to suit your taste. Recipe by Yuuyuu0221

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Ingredients

2 servings

150 gramsShijimi clams (basket or freshwater clams)
400 mlWater
1 1/2 tbspMiso
1Green onions (finely sliced)

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Steps

1

Rub the shells of the shijimi clams together to remove any dirt. Finely chop the green onions.
2

Pour the water and the shijimi clams into a pot over high heat. When it boils, turn down the heat to low or medium and cook as you skim off the scum that rises to the surface.
3

After the clams open up, lower the heat and mix in the miso. Dish it up, and scatter some green onions.