Clear Soup with Manila Clams. 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.
For this soup, the clams are cooked in a pot.
Clear Soup with Clam is an elegant soup and is often served at special occasions.
The soup is packed with the great flavour of the clams.
You can have Clear Soup with Manila Clams using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Clear Soup with Manila Clams
- Prepare 1 bag of Manila clams.
- It's 4 tbsp of ●Sake.
- It's 10 of cm square piece ● Kombu.
- Prepare 800 ml of ●Water.
- You need 2 tsp of Usukuchi soy sauce.
- You need 1 of Salt.
- You need 1 of Mitsuba.
Clear Soup with Clam is served with a touch of green colour added to it almost without exception (otherwise it is rather bland). 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.
Clear Soup with Manila Clams instructions
- 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..
Here is stir fry cooking that you might like. If you love clams, you will love this soup. It's super easy to make and ohhh, so delicious! Wash again until the water clears. On medium heat, saute yellow onions in olive oil in a deep pot until transparent. (you can use a wok and transfer to the.
