White Miso Soup with Cloudy Bay Clams from Masu: Fresh, contemporary, accessible Japanese for the home cook by Nic Watt
Enjoy restaurant-quality miso soup at home. You will need a coffee plunger for this one.
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Cooking tools:
- French press
- Kettle
- Mixing bowl
- Spoon
Ingredients
- 2 dried shiitake mushrooms
- 1 x 10 cm (4 in) square dried kombu
- 12 Cloudy Bay clams
- 1 handful bonito flakes
- 1 tablespoon soy sauce
- 2 pinches sliced spring onion to serve
- 3 tablespoons sweet white miso paste
- 800 ml (28 fl oz) filtered boiling water
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