Miso soup with clams and chives
30 minutes, plus overnight soaking time for the clams
You can make a second batch of
by combining the used
seaweed in a saucepan with 4 cups of water. Bring it to a boil over medium heat and then simmer for about 5 minutes. Strain and discard the
seaweed. Use the
for miso soups, seasoning, etc. It will not be as flavorful as the first batch, but it is still good.
1 pound small cherrystone clams (8 to 10 clams)
1 tablespoon salt mixed with 4 cups water
3 1/2 cups prepared dashi (see below)
3 to 3 ½ tablespoons miso
1 tablespoon sake
Chives for garnish
1. Rinse the clams
well. Soak in the salt water overnight.
the clams in a strainer.
3. Pour the dashi
into a medium-sized saucepan. Add the clams and cook over low heat until one of the clams opens, then increase the heat to high and cook until all the clams are open. Remove from heat. Skim the surface of any foam and discard.
4. Remove the clams
from the saucepan and pour the broth through a paper towel-lined strainer, then return it to the saucepan. Remove half the clams from their shells, leaving the other half attached. Discard the empty shells.
5. Thin the miso
with one-half cup of the broth. Taste the broth, and add enough of the thinned miso to lend flavor without making the broth too salty (the amount needed will vary depending on the salinity of the
and the saltiness of the miso; you might not use all the miso).
6. Stir the sake
into the broth, then add the clams (both in and out of the shell). Bring to a simmer.
7. Divide the broth
and clams between 4 bowls. Serve, garnished with chives.
1. To make the broth,
take 1 (6-inch long) piece of
and make several crosswise slits into it using scissors. Steep the
in 4 cups water over medium heat, just until the water comes to a rapid simmer (it must not boil).
2. Remove from heat
and add one-half cup cold water. Cool the liquid for a couple of minutes, then add 2 cups dried
). Do not stir. When the
flakes have settled near the bottom, after about 3 minutes, strain the mixture using a fine-mesh strainer or a sieve lined with a paper towel and discard the flakes. Do not stir the stock, as it will cloud the
, which should have a light golden color. This makes 3 ½ cups