Our Family's Shijimi Clam Miso Soup
Our Family's Shijimi Clam Miso Soup

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, our family's shijimi clam miso soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Our Family's Shijimi Clam Miso Soup. I made this since the clams gave out a nice broth after some time. I also received a lot of shijimi clams to freeze and use later.

Our Family's Shijimi Clam Miso Soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Our Family's Shijimi Clam Miso Soup is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook our family's shijimi clam miso soup using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Our Family's Shijimi Clam Miso Soup:
  1. Get 1 Shijimi clams (de-sanded)
  2. Prepare (I used frozen shijimi clams)
  3. Get 1 Water
  4. Get 1 Miso (your preferred kind)
  5. Make ready 1/2 tsp Dashi stock
  6. Prepare 1 dash Salt

I always forget whether its shijimi clams or asari clams that have to be cooked from cold water so I uploaded this for my own reference. Just make sure to get the clams to release the. Please key in the product code number to search for its recipe. We are proud to announce our newest miso soup products!.

Instructions to make Our Family's Shijimi Clam Miso Soup:
  1. Boil water in a pot. Rinse the frozen shijimi under running water and add into the pot. Cook the clams first if frozen.
  2. Keep the flame at medium or high until it boils and comes to a simmer. Lower the heat, and simmer slowly for 15 minutes while skimming off any scum that rises to the surface.
  3. After 15 minutes, mix in a little miso. Continue to simmer for another 5-6 minutes.
  4. Whisk in the rest of the miso, and add a little salt for the subtle flavor. Season with the dashi stock.
  5. Cover the pot and let sit until mealtime. Warm the soup up before serving, and scatter some ichimi spice or finely chopped green onions if you'd like.
  6. Please be careful about storage depending on the season and climate. I usually make it during the morning to serve during lunch and dinner.

Now we are offing a value package with less sodium version of our famous authentic miso soup! De-grit clams by following my detailed How To De-Grit Clam post. Even though some packages may say "ready to use", I highly recommend doing this process. Tip: Place a sieve in the bowl so that any sand and grit the clams purge would stay on the bottom of the bowl instead of being consumed by the clams. As I wrote in last Friday's post, I was out of town over the weekend.

So that’s going to wrap this up with this special food our family's shijimi clam miso soup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!