Delicious Shijimi Clam Miso Soup Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Shijimi Clam Miso Soup. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Shijimi Clam Miso Soup as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner you should try this Shijimi Clam Miso Soup recipe. This Shijimi Clam Miso Soup make for a yummy summer dinner that you can make it easy. The Shijimi Clam Miso Soup recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Shijimi Clam Miso Soup recipe.

Shijimi Clam Miso Soup.

Shijimi Clam Miso Soup Before preparing the dish, I have done some research on how to cook Shijimi Clam Miso Soup easily with perfect taste. You can cook Shijimi Clam Miso Soup using 4 ingredients and 9 steps. Here is how you achieve it.

Perfect Shijimi Clam Miso Soup Recipe Ingredients

  1. Prepare 1 of pack Shijimi clams (basket or freshwater clams).
  2. It's 3 tbsp of Miso.
  3. It's 5 of cm Kombu for dashi stock.
  4. It's 600 ml of Water.

How to make Shijimi Clam Miso Soup step by 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..
  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).
  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..
  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..
  5. After two hours... Look what came out! I'm glad I didn't eat all this....
  6. Take out the piece of kombu and then add the shijimi clams into the water!.
  7. When you boil it, scum will rise, so skim it off..
  8. Once you think the shijimi clams are starting to open, lower the heat to low and dissolve the miso. It's done!.
  9. Don't let it boil after adding the miso..