Clams Miso Soup

by Gabrielle Campbell

Information

Ingredients

3 cups of dashi stock
20 clams, washed and scrubbed
3 tablespoons of miso paste

Directions

1. Discard clams which are open and soak them overnight in salty water (2 cups of water and

2. 2 teaspoons of salt).

3. Drain clams and put them in a pot, pour in dashi and simmer until clams open.

4. Skim off foam from the surface.

5. Add miso paste, mix gently to dissolve it in the soup.

6. Serve.