Even though it’s almost summer, it’s still cold and rainy in the Bay Area. Warmer weather seems to be on hold and I’ve been craving steaming, brothy soups. Asian soups are my favorite (surprise, surprise) and miso soup with clams has been the perfect antidote to this week’s stormy weather.
This recipe is adapted from Recipes of Japanese Cooking, a book I bought at the Kinokuniya in Shinjuku. I have no idea if you can get this book in the states, but this soup couldn’t be easier to make at home.
3/4 pounds clams
2 cups dashi broth
1/2 tablespoon sake
2 tablespoons miso paste
1 green onion, thinly sliced
1. Rinse the clams thoroughly with cold water, removing sand and dirt from their shells. Drain.
2. Add the broth and sake to a medium saucepan, and bring to a boil over medium heat. When it ocmes to a boil, add the clams, reduce the heat to medium and cover the pot. Cook until the clams are cooked and the shells open, about 5 to 7 minutes.
3. Add the miso gradually into the soup while softening with some hot broth and dissolving on a ladle. Remove from heat just before it comes to a boil. Ladle into individual bowls and garnish with the sliced onions.