Miso soup - Average Cooking

Full post here.

What you’ll need

• 3 tablespoon miso

• 1 brick tofu – soft; cut into small cubes

• large handful katsuobushi

• some konbu

• bit of green onion – chopped into thin rings

• bit of sake

• optional: 1 ½ lb clams

What to do

1. Gently wipe your konbu with a damp paper towel then let it soak in the pot with around a litre of water for around a half-hour.

2. Under cold running water, scrub their shells together. Mix a tablespoon of salt with enough water to cover your shellfish. Place your shellfish in the saltwater and let them filter until your konbu is finished soaking. Scrub the shellfish under cold running water again.

3. Heat up the pot and its contents until the bottom of the pot is covered in little bubbles. Remove the konbu. Bring the water to a boil. Add all of the katsuobushi at once and simmer for a few minutes. Remove the katsuo from the pot or strain it.

4. Introduce the shellfish to your dashi and lightly boil at a medium heat until all of the shells open. Reduce heat to just under boiling. If not serving immediately, transfer the shellfish to a separate bowl to avoid overcooking.

5. Make sure your soup isn’t boiling at this point. Splash a bit of sake into your soup and add the tofu. Spoon the miso into a fine-meshed strainer and dissolve into pot. Do not boil. Put the shellfish on the bottom of the bowl, ladle the soup in, and top with green onion.

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Hi, I'm new to this recipe-writing thing. These recipes were originally meant for a class on Japanese cuisine where the homework was to hand in a recipe every week. I've begun to compile the recipes on a new blog. I hope you guys will like it. Thank you!

bon appetit