+
0 (0)

Categories: Fish and shellfish, Soups

Miso soup with clams and chives

Miso soup with clams and chives
Bob Chamberlin/Los Angeles Times

Of all the things he could have done in life, Kenji Tsukamoto has chosen to grow mold for a living. He is a fourth-generation koji-ya, or artisanal "mold maker," on Sado island on the western coast of Niigata, Japan. It's ... Read more

Total time: 30 minutes, plus overnight soaking time for the clams | Serves 4
Note: You can make a second batch of dashi by combining the used bonito flakes and kombu seaweed in a saucepan with 4 cups of water. Bring it to a boil over medium heat and then simmer for about 5 minutes. Strain and discard the bonito flakes and kombu seaweed. Use the dashi for miso soups and seasoning. It will not be as flavorful as the first batch, but it is still good.

Miso soup

  • 1 pound small cherrystone clams (8 to 10 clams)
  • 1 tablespoon salt mixed with 4 cups water
  • 3 1/2 cups prepared dashi
  • 3 to 3 1/2 tablespoons miso
  • 1 tablespoon sake
  • Chives for garnish

Step 1Rinse the clams well. Soak in the salt water overnight.

Step 2Drain the clams in a strainer.

Step 3Pour the dashi into a medium-sized saucepan. Add the clams and cook over low heat until one of the clams opens, then increase the heat to high and cook until all the clams are open. Remove from heat. Skim the surface of any foam and discard.

Step 4Remove the clams from the saucepan and pour the broth through a paper towel-lined strainer, then return it to the saucepan. Remove half the clams from their shells, leaving the other half attached. Discard the empty shells.

Step 5Thin the miso with one-half cup of the broth. Taste the broth, and add enough of the thinned miso to lend flavor without making the broth too salty (the amount needed will vary depending on the salinity of the dashi and the saltiness of the miso; you might not use all the miso).

Step 6Stir the sake into the broth, then add the clams (both in and out of the shell). Bring to a simmer.

Step 7Divide the broth and clams between 4 bowls. Serve, garnished with chives.

Dashi

  • 1 (6-inch long) piece of dashi kombu
  • 4 1/2 cups water, divided
  • 2 cups dried bonito flakes (katusobushi)

Step 1To make the broth, make several crosswise slits in the dashi kombu using scissors. Steep the kombu in 4 cups water over medium heat, just until the water comes to a rapid simmer (it must not boil).

Step 2Remove from heat and add one-half cup cold water. Cool the liquid for a couple of minutes, then add dried bonito flakes (katsuobushi). Do not stir. When the bonito flakes have settled near the bottom, after about 3 minutes, strain the mixture using a fine-mesh strainer or a sieve lined with a paper towel and discard the flakes. Do not stir the stock, as it will cloud the dashi, which should have a light golden color. This makes 3 1/2 cups dashi broth.1. To make the broth, make several crosswise slits in the dashi kombu using scissors. Steep the kombu in 4 cups water over medium heat, just until the water comes to a rapid simmer (it must not boil).

Step 3Remove from heat and add one-half cup cold water. Cool the liquid for a couple of minutes, then add dried bonito flakes (katsuobushi). Do not stir. When the bonito flakes have settled near the bottom, after about 3 minutes, strain the mixture using a fine-mesh strainer or a sieve lined with a paper towel and discard the flakes. Do not stir the stock, as it will cloud the dashi, which should have a light golden color. This makes 3 1/2 cups dashi broth.

Each of 10 servings:
76 calories; 3 grams protein; 14 grams carbohydrates; 1 gram fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 7 grams sugar; 826 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Fried shrimp sandwich with lettuce and tomato
Quenelles Nantua
Pea soup with shrimp balls
Crab and greens soup with coconut milk