Asari Miso Soup
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Asari Miso Soup
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This Asari Miso soup (あさり味噌汁) contains only a handful of ingredients and yet the broth is ultra-flavorful, thanks to the Asari clams (Manila Clams).
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Ingredients
- 200 grams Manila clams (a.k.a. Asari clams)
- 2 cups water
- ½ package Japanese mushrooms (such as shimeji, enoki or nameko)
- 1 ½ tablespoons miso (to taste)
- 1 scallion (chopped)
Instructions
- The day before you plan to make your miso soup, add the clams and 1 teaspoon of salt to a bowl and add just enough water to cover the clams. This will make the clams open and release any sand they contain. The next day, rinse the clams
- Add the mushrooms, clams and 2 cups of fresh water to a small saucepan and bring to a boil. Cook until the clams open (about 1-2 minutes).
- Turn the heat down and add the miso, dissolving the paste in a ladle filled with a little soup first to avoid clumps. Because different types of miso vary in salinity, taste the soup and adjust the miso to taste.
- Finish by adding the scallions and serve immediately.
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