Shijimi Clam Miso Soup
Shijimi Clam Miso Soup

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, shijimi clam miso soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Shijimi Clam Miso Soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Shijimi Clam Miso Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

Shijimi clams have an amino acid that removes liver toxins. Fill a pot with water and drop in a dashi pouch (made of dried fish, bonito and konbu). Easy and umami-filled, this Clam Miso Soup will be a new addition to your favorite soup!

To get started with this recipe, we have to prepare a few components. You can have shijimi clam miso soup using 4 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Shijimi Clam Miso Soup:
  1. Prepare 1 pack Shijimi clams (basket or freshwater clams)
  2. Prepare 3 tbsp Miso
  3. Prepare 5 cm Kombu for dashi stock
  4. Get 600 ml Water

You may want to buy and add clams. Shijimi Miso Soup is a Japanese miso soup made with shijimi clams. This dish is believed to be the answer to hangovers. These clams contain ornithine, which is an amino acid that helps to remove liver toxins and helps liver function.

Steps to make Shijimi Clam Miso Soup:
  1. Even if the package says, "no need to de-sand the clams," they are still alive and there are toxins inside so let's get them out.
  2. I used a shallow draining board. This way, when you clean them, any toxins and sand will sink to the bottom and it's easy to clean up afterwards. I used 1% salt water. (Not listed in ingredients)
  3. Put the shijimi clams it. Cover with newspaper and let the shijimi rest for about 2 hours. If it's a warm day, it's better to put them in the fridge for this step.
  4. In the meantime make the kombu dashi stock. Gently wipe the kombu with a tightly wrung out cloth and then put it in some water to soak.
  5. After two hours… Look what came out! I'm glad I didn't eat all this…
  6. Take out the piece of kombu and then add the shijimi clams into the water!
  7. When you boil it, scum will rise, so skim it off.
  8. Once you think the shijimi clams are starting to open, lower the heat to low and dissolve the miso. It's done!
  9. Don't let it boil after adding the miso.

Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients. The briny juice of asari (Manila clams) is the star of this sophisticated miso soup, which is based on one served at Manhattan's EN Japanese Brasserie. Unlike many other kinds of dashi, the version here relies on clams instead of the more commonly used shaved bonito flakes. Individual pack of miso soup with tofu.

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