Clam Miso Soup

Clean Clams and place them in a deep plate or container in a single layer. Pour over Salted Water, set aside in a cool place for 1-2 hours, and let them spit out the grit. *Note: Some store-bought Clams are ready to use without doing this process.

Clean the Clams with fresh water before you cook them.

Place Clams and Dashi Stock in a saucepan, and bring to the boil. Remove scums on the surface if any.

When Clams are open, add Miso. Remove the soup from the heat just before it starts to boil. And that’s it!

Sprinkle with finely chopped Spring Onion and enjoy with freshly cooked Rice.