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Shijimi Clam Miso Soup Recipe

Shijimi Clam Miso Soup Recipe
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Prepare the ingredients before making Shijimi Clam Miso Soup in your home. Then, follow these steps below to serve Shijimi Clam Miso Soup for your family or friends.

Ingredients: Shijimi Clam Miso Soup

  • 1 pack Shijimi clams (basket or freshwater clams)
  • 3 tbsp Miso
  • 5 cm Kombu for dashi stock
  • 600 ml Water

How to Make Shijimi Clam Miso Soup

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Shijimi Clam Miso Soup in your home by yourself.

    Step 1
  • Even if the package says, "no need to de-sand the clams," they are still alive and there are toxins inside so let's get them out.
  • Step 2
  • I used a shallow draining board. This way, when you clean them, any toxins and sand will sink to the bottom and it's easy to clean up afterwards. I used 1% salt water. (Not listed in ingredients)
  • Step 3
  • Put the shijimi clams it. Cover with newspaper and let the shijimi rest for about 2 hours. If it's a warm day, it's better to put them in the fridge for this step.
  • Step 4
  • In the meantime make the kombu dashi stock. Gently wipe the kombu with a tightly wrung out cloth and then put it in some water to soak.
  • Step 5
  • After two hours... Look what came out! I'm glad I didn't eat all this...
  • Step 6
  • Take out the piece of kombu and then add the shijimi clams into the water!
  • Step 7
  • When you boil it, scum will rise, so skim it off.
  • Step 8
  • Once you think the shijimi clams are starting to open, lower the heat to low and dissolve the miso. It's done!
  • Step 9
  • Don't let it boil after adding the miso.
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