Sea Treasure Clam Miso Soup

Name: Sea Treasure Clam Miso Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Japanese, Asian
Ingredients: 473 milliliters Dashi; 1 3-inch piece fresh ginger, frozen, thawed; 1 small green onion, thinly sliced; 18 littleneck clams, scrubbed; 1 Tbsp red miso (aka-miso); 1 teaspoons soy sauce; 473 milliliters water; 3 Tbsps sweet white miso (shiro-miso) or yellow miso

The recipe Sea Treasure Clam Miso Soup is ready in approximately 45 minutes and is definitely an excellent gluten free, dairy free, and pescatarian option for lovers of Japanese food. This recipe serves 6. One portion of this dish contains approximately 4g of protein, 1g of fat, and a total of 43 calories. Head to the store and pick up miso, ginger, soy sauce, and a few other things to make it today. It works well as a rather pricey soup for Autumn.

Instructions

Squeeze thawed ginger over small bowl to extract 1 teaspoon juice. Set aside.

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Extract

Ginger

Juice

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Bowl

Combine 2 cups Dashi and 2 cups water in large pot over medium-high heat.

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Dashi

Water

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Pot

Add clams. Cover; simmer until clams open, about 10 minutes (discard clams that do not open).

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Clams

Remove from heat.

Transfer clams to bowl.

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Clams

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Bowl

Remove meat from shells; reserve meat and shells separately. Strain broth and any accumulated juices through fine strainer lined with coffee filter. Return broth to pot.

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Coffee

Pasta Shells

Broth

Meat

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Sieve

Pot

Mix white and red misos in bowl. Bring broth to simmer.

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Broth

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Bowl

Add 1/4 cup broth to miso; stir until miso dissolves.

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Broth

Miso

Whisk miso into broth in pot.

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Broth

Miso

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Whisk

Pot

Add reserved ginger juice and soy sauce. Keep warm over medium-low heat (do not boil).

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Ginger Juice

Soy Sauce

Place 1 clam shell in each bowl.

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Bowl

Place 3 pieces clam meat in each shell. Ladle broth over; sprinkle with onion.

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Broth

Onion

Meat

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Ladle

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Ingredients

Servings:

473milliliters

Dashi 1

3-inch piece fresh ginger, frozen, thawed 1small

green onion, thinly sliced 18

littleneck clams, scrubbed 1Tbsp

red miso (aka-miso)1teaspoons

soy sauce 473milliliters

water 3Tbsps

sweet white miso (shiro-miso) or yellow miso

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.