Japanese Clam Miso Soup (あさりの味噌汁)

Clam miso soup is a traditional Japanese soup, simple yet full of umami flavor.

Ingredients:

• 500g fresh clams (cleaned thoroughly to remove sand)
• 1 liter of water
• 1 to 2 tablespoons of miso paste (depending on your taste, you can use red or white miso)
• 1 small scallion or green onion, finely chopped
• 1 small piece of kombu (dried seaweed, about 5 cm) - optional
• 1 tablespoon of soy sauce (optional)
• 1 small piece of daikon (Japanese radish), grated or sliced thinly (optional)
• A few sheets of wakame (dried seaweed) (optional)

Instructions:

1. Prepare the clams: Wash the clams thoroughly under cold water to remove sand. Soak them in salted water for about 30 minutes to purge any remaining sand.

2. Prepare the broth: In a large pot, heat 1 liter of water with a piece of kombu. Bring to a boil, then lower the heat and let it simmer for about 5 minutes. Remove the kombu before it becomes too slimy.

3. Cook the clams: Add the clams to the pot and cook over medium heat until all the shells open. Discard any that remain closed. This should take about 5 to 7 minutes.

4. Prepare the miso: Dissolve the miso paste in a small amount of hot broth in a separate bowl to avoid lumps, then gradually add it to the pot with the clams. Stir gently to combine.

5. Add optional garnishes: Add grated daikon, wakame seaweed, and chopped scallions. Let it simmer for 2 to 3 more minutes.

6. Season: If desired, add a bit of soy sauce to enhance the flavor. Taste and adjust the seasoning by adding more miso or soy sauce if necessary.

7. Serve: Serve hot in bowls, garnished with chopped scallions and wakame seaweed if desired.

Recommended drink:

• Hot sake: A light and smooth sake, such as Junmai, will complement this soup perfectly, adding warmth and sweetness.
• Green tea: A Japanese green tea, like sencha, is also an excellent choice, offering freshness and an umami touch.

This clam miso soup is delicious and comforting, perfect for a quiet evening or a light meal.