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Before you jump to Shijimi Clam Miso Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got benefit from reading it, now let’s go back to shijimi clam miso soup recipe. You can have shijimi clam miso soup using 4 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Shijimi Clam Miso Soup:
- Get 1 pack Shijimi clams (basket or freshwater clams)
- Use 3 tbsp Miso
- Get 5 cm Kombu for dashi stock
- You need 600 ml Water
Instructions to make Shijimi Clam Miso Soup:
- 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.
- 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)
- 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.
- 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.
- After two hours… Look what came out! I'm glad I didn't eat all this…
- Take out the piece of kombu and then add the shijimi clams into the water!
- When you boil it, scum will rise, so skim it off.
- Once you think the shijimi clams are starting to open, lower the heat to low and dissolve the miso. It's done!
- Don't let it boil after adding the miso.
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