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Clam miso soup

If the clam soup has a strong salt content, adjust the amount of miso.
Please also refer to this page for information on the ingredients introduced in this recipe.

It's very delicious when you make Fukagawa zuke or miso soup, using the base clam soup. If you boil the next clam with the strained liquid, the clam soup will be thicker. At Tsukiji Tamura, I always use rich foods that I've repeated for the second or third time. The boiled clams are also plump, as they are not cooked too much.

Japanese food

Soup

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Cooking time: 5 minutes

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How to make it

1

Heat the base clam soup in a pot.

2

Melt the Shinshu miso and add as many clam meat as you like and it's done.

Ingredients for 1 person

Base clam soup

1/2 cup
Shinshu miso

1 tsp
Clam meat

Appropriate amount

[PR]

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