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We hope you got insight from reading it, now let’s go back to our family's shijimi clam miso soup recipe. You can cook our family's shijimi clam miso soup using 6 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Our Family's Shijimi Clam Miso Soup:
- Prepare 1 Shijimi clams (de-sanded)
- You need (I used frozen shijimi clams)
- Get 1 Water
- Get 1 Miso (your preferred kind)
- Get 1/2 tsp Dashi stock
- Use 1 dash Salt
Steps to make Our Family's Shijimi Clam Miso Soup:
- Boil water in a pot. Rinse the frozen shijimi under running water and add into the pot. Cook the clams first if frozen.
- Keep the flame at medium or high until it boils and comes to a simmer. Lower the heat, and simmer slowly for 15 minutes while skimming off any scum that rises to the surface.
- After 15 minutes, mix in a little miso. Continue to simmer for another 5-6 minutes.
- Whisk in the rest of the miso, and add a little salt for the subtle flavor. Season with the dashi stock.
- Cover the pot and let sit until mealtime. Warm the soup up before serving, and scatter some ichimi spice or finely chopped green onions if you'd like.
- Please be careful about storage depending on the season and climate. I usually make it during the morning to serve during lunch and dinner.
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