Miso Soup with Clams, Kale, and Young Potatoes
Miso soup can be made in an endless combination of ways. This soup with clams is special because of the rich broth, which is enhanced by the clam liquid. With kale, it is a complete meal in one.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Stove
- Mixing bowl
- Kitchen towel
- Refrigerator
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 1 lb fresh littleneck clams
- 1 c young fingerling potatoes
- 6 c cold water
- 1 large kombu seaweed
- 2 Tbsp miso paste
- 2 c frozen kale, thawed
- 1 Tbsp chopped scallions
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