Sup Miso Kerang Jepang

Name: Sup Miso Kerang Jepang
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: ½ lb Manila clams; 2 cups water; 1 piece kombu (dried kelp) ((0.2 oz, 5 g; 2 x 2 inches, 5 x 5 cm per piece)); 2 Tbsp miso ((I use koji miso or awase miso)); 1 g reen onion/scallion ((finely chopped))

Filled with umami, this easy Clam Miso Soup will be the newest addition to your soup lineup. The savory kombu stock pairs perfectly with the delicate essence of fresh clam stock. It's an oceanic culinary experience right in your own bowl.

⏱️ 10 menit 🔪 Persiapan: 5 menit 🔥 Masak: 5 menit 📊 Mudah ⭐ 4.8 (14) 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Just One Cookbook

Bahan-bahan

2 porsi

½ lb Manila clams
2 cups water
1 piece kombu (dried kelp) ((0.2 oz, 5 g; 2 x 2 inches, 5 x 5 cm per piece))
2 Tbsp miso ((I use koji miso or awase miso))
1 g reen onion/scallion ((finely chopped))

Langkah-langkah

In a medium pot, put the clean ½ lb Manila clams, 2 cups water, and 1 piece kombu (dried kelp) and bring it to a boil over medium heat.
Once boiling, reduce the heat to medium low.
Skim off the scum using a fine-mesh skimmer. Tip: Prepare a cup/bowl of water and dip the skimmer in the water to clean.
When all the clams open up, turn off the heat immediately and do not overcook it. Remove and discard the kombu.
Use a ladle and dissolve 2 Tbsp miso. Each brand of miso has different saltiness, so adjust the taste of the soup by adding more water or miso (add a small amount at a time).
Serve the Clam Miso Soup in individual soup bowls. Sprinkle with 1 green onion/scallion (chopped). When you need to reheat the soup, make sure you DO NOT BOIL the miso soup because it will lose its flavor.
You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for 24 hours.