ReceptnaptárAsari no misoshiru (clam miso soup)
Asari no misoshiru (あさりの味噌汁) is the seafood version of Japanese miso soup: the clams give a sweet, salty, clear broth to the depth of the miso. Morning miso soup is a basic element of the Japanese meal, and the clam version is especially loved in spring.
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Ingredients
Method
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- Soak the clams in 3% salt water in a dark, cool place for 30–60 minutes so they spit out their sand; scrub the shells against each other, wash and drain.
- Put the dashi (or cold water) with the clams and ginger in a cold pot and heat slowly over medium heat.
- When it starts to boil, skim off the scum; the clams open after about 3–5 minutes; discard any that stay closed.
- Turn the heat low and dissolve the miso in a ladleful of the hot broth until smooth.
- Stir the miso back into the soup; from now on do not let it boil, because it loses its aroma.
- Sprinkle with spring onion and serve piping hot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soak the clams in salt water so the sand comes out.
- Always dissolve the miso at the end and never boil it, as the aroma disappears and the probiotics die.
- Discard clams that did not open.
- Best fresh; do not reheat.
Frequently asked questions
With other clams?
Small clams or little cockles also work.
Vegetarian?
Without clams, with tofu and seaweed.
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More japanese ideas
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- Miso ramen
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- Quick tomato and sausage ramen soup
- Tamagoyaki (sweet-savoury rolled omelette)
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