Asari Miso Soup
is 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 ) .
Fishing aside, one of my favorite reasons for
visiting japan as a kid was to dig for clams at low tide. For a 6 year old,
there are few things more exciting than sinking your hands into a cool slurry
of sand and coming up with a handful of clams that would later make it into a
bowl of miso soup for breakfast.
It’s also easier to make than most miso soups
because there’s no need to make dashi first. You start with water, and
the hard-working mollusks turn it into a delicate broth. Including mushrooms
adds more flavor and texture, but you can really add just about anything you
want (or leave them out all-together)
Ingredients
·
200 grams Manila clams ( a.k.a. Asari clams )
·
2 cups Water
·
0.5 package Japanese mushrooms ( such as shimeji, enoki or nameko )
·
1 1/2 tablespoonsMiso ( to taste)
·
1Scallion ( chopped )
Steps
1 . 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
2 . 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).
3 . 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.
4 . Finish
by adding the scallions and serve immediately.
Source;Click
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