Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, clear soup with manila clams. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Clear Soup with Manila Clams is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Clear Soup with Manila Clams is something which I have loved my entire life.
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 begin with this recipe, we have to prepare a few components. You can cook clear soup with manila clams using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Clear Soup with Manila Clams:
- Take 1 bag Manila clams
- Take 4 tbsp ●Sake
- Get 10 cm square piece ● Kombu
- Get 800 ml ●Water
- Take 2 tsp Usukuchi soy sauce
- Take 1 Salt
- Get 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.
Instructions 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’s going to wrap it up for this special food clear soup with manila clams recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
