Clam miso soup

Yield: 12 Servings

Measure Ingredient
1 pounds Fresh clams
6 cups Water
1 Piece (6 inches square) dashi konbu
½ cup Red miso
1 small Daikon; cut in 2-1/2 x 1/2 inch strips
½ cup Bean sprouts

Cover clams with water; refrigerate overnight. Wash, drain, and place in a large saucepot. Add water and konbu. Bring almost to a boil and just before water boils, discard konbu. Lower heat and cook for 10 minutes. Skim off foam. Mix ¼ cup of the broth with the miso to make a smooth paste.

Stir into clams. Bring to a boil. Reduce heat, add vegetables, and cook 10 more minutes.

TIME INCLUDES SOAKING CLAMS

From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, .

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