Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, clear soup with manila clams. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Clear Soup with Manila Clams is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Clear Soup with Manila Clams is something which I’ve loved my whole life. They’re fine and they look wonderful.
The classic Japanese Clear Clam Soup is made with kombu dashi broth and Manila clams. It's traditionally served for Girls' Day (Hinamatsuri). Although Japanese restaurants outside of Japan serve miso soup with just tofu.
To get started with this recipe, we have to prepare a few ingredients. You can cook clear soup with manila clams using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Clear Soup with Manila Clams:
- Take 1 bag Manila clams
- Prepare 4 tbsp ●Sake
- Take 10 cm square piece ● Kombu
- Get 800 ml ●Water
- Make ready 2 tsp Usukuchi soy sauce
- Make ready 1 Salt
- Prepare 1 Mitsuba
If you can't find Manila clams, choose another type of clam, preferably small ones. A rich and diversified world of miso is waiting to be enjoyed. You can use any salty (not sweet) miso, red or white, for this soup; this recipe recommends shinshu miso, which is a pale salty miso. Asari Miso Soup - easy Japanese miso soup with Manila clams.
Steps to make Clear Soup with Manila Clams:
- Soak the Manila clams in salt water (not listed) so that they spit out the sand. Rub the shells together to wash, and drain into a colander.
- Wipe any dirt off the kombu with a tightly wrung out moistened kitchen towel.
- Put the ● ingredients and the clams in a pan and start cooking over medium heat. Take the kombu out just before it comes to a boil.
- When the clams have opened up, skim off the scum, taste and adjust the seasoning with usukuchi soy sauce and salt.
- Put the clams into serving bowls and ladle the soup over them. Top with mitsuba and serve.
Perfect for the start of a meal. The soup is finished by adding fresh baby spinach and some red pepper flakes to have a bit of kick to it. If you want the taste of clams to stand out, I suggest that you use clam juice to give it a boost. You can either use plain clam juice, which are usually sold in bottles, or you can buy the canned chopped. I love clams so the more clams in the miso soup, the better the taste.
So that is going to wrap this up for this exceptional food clear soup with manila clams recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
