Miso Soup with Clams from The Sushi Experience by Hiroko Shimbo
My favorite miso soup is made with clams, and the clam of choice in this country is a short-neck clam. Because the water in which the clams are cooked becomes richly flavored, dashi (fish stock) is...
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Ingredients
- One 3-inch-square kombu (kelp)
- 1 tablespoon sake (rice wine)
- Sea salt
- 3 tablespoons to ¼ cup shiromiso (white miso)
- ½ cup thinly sliced scallion
- 12 ounces short-neck clams or other small hard-shell clams
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