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, […]
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Kaki Zosui—Oyster and Rice Soup Adapted from Kaki Zosui recipe in An American Taste of Japan, by Elizabeth Andoh, p.63 Makes 4 servings 1 1/2 cups steamed Japanese rice 1 dozen freshly shucked oysters, reserve their liquor 1/2 teaspoon salt 3 cups dashi 2 tablespoons soy sauce 1 tablespoon chopped fresh chives 1. Place the […]
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