White Miso Soup with Cloudy Bay Clams

Name: White Miso Soup with Cloudy Bay Clams
Cook time: 15 min
Total time: 15 min
Yield: Serves — 4
Cuisine: Japan
Ingredients: 3 tablespoons sweet white miso paste; 12 Cloudy Bay clams; 1 tablespoon soy sauce; 1 handful bonito flakes; 1 x 10 cm (4 in) square dried kombu; 2 dried shiitake mushrooms; 800 ml (28 fl oz) filtered boiling water; 2 pinches sliced spring onion to serve

Preparation info

Serves —
4

Difficulty
Easy
Ready in
15 min

Appears in

Masu

By Nic Watt

Published 2016

About

Enjoy restaurant-quality miso soup at home. You will need a coffee plunger for this one.

Ingredients

12 Cloudy Bay clams
3 tablespoons sweet white miso paste
2 dried shiitake mushrooms

Asia
Japan
Pescatarian
Soup

Method

Soak the clams in water for half an hour, to ensure they are fully purged of all sand and grit.

Place the white miso, shiitake, kombu, bonito flakes and soy sauce in the coffee plunger. Pour in the boiling water and give it a good stir to allow the miso to dissolve. Leave to steep for about 7 minutes. Give the miso one last stir, then press the coffee plunger down gently.

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