Okinawan Clam Soup - Asari Jiru
Small sweet clams in golden dashi and miso - an elemental soup that captures the very taste of the Okinawan coast.
Nutritionper 100 gāŗ
29
Calories
3g
Protein
2g
Carbs
1g
Fat
Ingredients
| 1.1 lb (500g) | fresh small clams, scrubbed | |
| 3 cups (720ml) | dashi stock | |
| 2 tablespoons | 30 ml | white miso |
| 1 teaspoon | 5 ml | grated ginger |
| 1/2 cup | 120 ml | soft tofu, cubed |
| 2 | green onions, sliced | |
| ā | salt to taste |
Instructions
- Soak clams in lightly salted water for 30 minutes to purge sand. Drain and rinse.
- Bring dashi to a gentle simmer. Add ginger and clams, cover, and cook for 3-4 minutes until all clams have opened. Discard any that have not opened.
- Add tofu cubes and heat through for 1 minute.
- Dissolve miso in a small cup of the broth, stir back into the pot. Do not boil.
- Add green onions and taste for salt. Ladle into bowls immediately and serve hot.