Perfect Our Family's Shijimi Clam Miso Soup Recipe

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

Our Family's Shijimi Clam Miso Soup.

Before preparing the dish, we have done some research on how to cook Our Family's Shijimi Clam Miso Soup easily with delicious taste. You can have Our Family's Shijimi Clam Miso Soup using 6 ingredients and 6 steps. Here is how you achieve it.

Yummy Our Family's Shijimi Clam Miso Soup Recipe Ingredients

1. Prepare 1 of Shijimi clams (de-sanded).
2. It's of (I used frozen shijimi clams).
3. It's 1 of Water.
4. You need 1 of Miso (your preferred kind).
5. It's 1/2 tsp of Dashi stock.
6. It's 1 dash of Salt.

How to make Our Family's Shijimi Clam Miso Soup step by step

1. Boil water in a pot. Rinse the frozen shijimi under running water and add into the pot. Cook the clams first if frozen..
2. 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..
3. After 15 minutes, mix in a little miso. Continue to simmer for another 5-6 minutes..
4. Whisk in the rest of the miso, and add a little salt for the subtle flavor. Season with the dashi stock..
5. 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..
6. Please be careful about storage depending on the season and climate. I usually make it during the morning to serve during lunch and dinner..