Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus. The most typical miso being made with soy. Miso paste is used in spreads and sauces e.g. misoyaki. But it is most commonly used in soups.
My husband used to work in a Japanese restaurant as a kitchen helper during his school holidays when he was young. The Japanese chef there was very kind and taught him alot on Japanese culture and cuisines. And one of the most important lessons learnt was the Japanese culinary staple - Miso Soup. It should never be boiled. It is believed that full boiling destroys the fungus hence changing the flavor and nutritional value of the miso which is high in protein, rich in vitamins and minerals.
My husband used to work in a Japanese restaurant as a kitchen helper during his school holidays when he was young. The Japanese chef there was very kind and taught him alot on Japanese culture and cuisines. And one of the most important lessons learnt was the Japanese culinary staple - Miso Soup. It should never be boiled. It is believed that full boiling destroys the fungus hence changing the flavor and nutritional value of the miso which is high in protein, rich in vitamins and minerals.
Ingredients
900g of clams
600ml of water
2 packets of pre-packed miso soup base (40g)
Preparation
Soak them in a bowl of water with a generous amount of salt added. This allows the clams to spit out the sand.
Remove the salt water after 30-45 minutes.
Repeat the procedure.
Scrub the clams with a brush to remove any sand or mud from the shells.
Bring 600ml of water to a boil and add in the clams.
Switch to low heat when the clams are cooked. Discard any unopened clams and skim off impurities if any.
Dissolve the miso paste in the water and leave to simmer for another minute or so. Do not boil.
Serve immediately.
Soak them in a bowl of water with a generous amount of salt added. This allows the clams to spit out the sand.
Remove the salt water after 30-45 minutes.
Repeat the procedure.
Scrub the clams with a brush to remove any sand or mud from the shells.
Bring 600ml of water to a boil and add in the clams.
Switch to low heat when the clams are cooked. Discard any unopened clams and skim off impurities if any.
Dissolve the miso paste in the water and leave to simmer for another minute or so. Do not boil.
Serve immediately.
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