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Freshwater Clam, Onion and Red Pepper Miso Soup
The dashi of freshwater clams (shijimi) is full of umami (good taste), and red pepper (aka-togarashi) makes it tangy.
Ingredients (4 servings)
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
- Wash the shijimi well with water and soak in fresh water to remove the sand. Slice the onion and cut the aka-togarashi into round slices.
- Bring the dashi stock to a boil and add the shijimi and onion. After the shells open and the shijimi is cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the aka-togarashi sprinkled.
★ A Note
Further sprinkling sansho-ko (Japanese pepper powder) makes the miso soup tangier.