Saturday, January 19, 2013
Recipe: "Miso Soup with Clams (Kai no miso-shiru)" from "The Sushi Experience" by Hiroko Shimbo.
Rating: Great! I like that the clams flavor the stock so that no bonito flakes are needed to make the broth.
Status: Made once.
Made 1/2 the recipe (enough for soup for 2 people) using 1/2 pound of clams.
As soon as each clam cooked through and opened up, I plucked it out of the broth and put it in the soup bowls so that the clams would be perfectly cooked and not over done.
I didn't strain the soup because it didn't seem to have much sand from the clams in it.
The miso soup should be dissolved in a bit of broth before you mix it into the soup, otherwise there will be clumps of miso that will be hard to dissolve.