Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, clear soup with manila clams. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Clear Soup with Manila Clams is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Clear Soup with Manila Clams is something that I have loved my entire life.
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.
To get started with this particular recipe, we have to prepare a few components. You can have clear soup with manila clams using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Clear Soup with Manila Clams:
- Prepare 1 bag Manila clams
- Make ready 4 tbsp ●Sake
- Make ready 10 cm square piece ● Kombu
- Take 800 ml ●Water
- Make ready 2 tsp Usukuchi soy sauce
- Make ready 1 Salt
- Prepare 1 Mitsuba
The soup is packed with the great flavour of the clams. 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.
Instructions to make Clear Soup with Manila Clams:
- 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.
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. I love clams so the more clams in the miso soup, the better the taste. The soup is finished by adding fresh baby spinach and some red pepper flakes to have a bit of kick to it. If you want the taste of clams to stand out, I suggest that you use clam juice to give it a boost. You can either use plain clam juice, which are usually sold in bottles, or you can buy the canned chopped.
So that’s going to wrap this up with this exceptional food clear soup with manila clams recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
