Japanese miso soup is a simple and comforting. Has a great depth of flavor. Add shitake mushrooms for a different twist.
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Ingredients
- 1 pound clams
- 6 cups water
- 2 slices fresh gingerroot
- 1 package dashi-no-moto (powdered fish stock)
- 1/2 cup miso
- 3 tbsp wakame (Japanese seaweed)
- Salt to taste
- Green onions for garnish
Servings:
Units:
Instructions
- Rinse clams, and place them in a heavy stockpot. Add 5 cups of water, ginger, and dashi-no-moto; bring to a rapid boil.
- In the meantime, place miso paste in a bowl, and dilute with 1 cup water to avoid lumps in the soup. When soup comes to a boil, add the miso and wakame. Salt to taste. Simmer for 2 minutes, and serve hot. Garnish with chopped green onions.
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