Miso Soup with Clams, Shiitake Mushrooms, & Wakame
Makes 4 servings
4 cups dashi
1 pound clams
4 tablespoons miso paste
2 tablespoons prepared wakame*
3 ounces fresh shiitake mushrooms, sliced
1. Bring the dashi to a simmer in a medium-size pot over medium high heat.
2. Reduce the heat to low, add the clams, and cover. Cook the clams just until they open, about 3 minutes. Remove the clams with a slotted spoon. If any clams remain closed, return the lid and continue cooking the claims for 1 to 2 minutes more. Remove the open clams and discard any that are still unopened. Strain the broth if needed.
3. Add the shiitake mushrooms to the broth and simmer for one minute, then whisk the miso paste into the broth following the instructions below.**
4. To serve, divide the cooked clams and wakame among four bowls. Ladle the soup broth and shiitake mushrooms over the ingredients in the 4 bowls and serve warm.
* To prepare dried wakame: Place the wakame in a medium-size bowl, cover with 2 cups of cold water, and soak for about 3 to 5 minutes. The wakame will expand many times during soaking. Discard the soaking water and gently squeeze out the water from the softened wakame.
** This can be done 2 ways:
- Place the miso on a flat strainer-spoon, and then gently massage the miso into the liquid.
- Ladle a bit of broth into a small bowl. Whisk in the miso until it has dissolved, and then slowly pour this mixture back into the pot, stirring to combine.
*** Note that miso does not fully dissolve into the broth, so it will separate and settle at the bottom of the bowl. That is perfectly normal! Just give the broth a quick swirl with your chopsticks and the broth will remix.