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Hard Clam and Butterbur Miso Soup
The rich dashi of Japanese hard clams (hamaguri) is tasty until the last sip.
Ingredients (4 servings)
| Hamaguri | 8 |
|---|---|
| Fuki (Japanese butterbur) | 2 stalks |
| Mitsuba (Japanese honeywort) | 4 pieces |
| Water | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Ikiteru Junsei Aka
(Living Pure Red Miso)
Directions
- Soak the hamaguri in salt water to remove the sand and then scrub with fresh water. Boil the fuki in water, peel and cut to 2-cm length.
- Place the hamaguri in the water and heat. After the shells open, lower the heat and add the fuki.
- Dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the mitsuba on top.
★ A Note
Boil fuki after sprinkling salt and rolling and rubbing on a cooking board. It makes you peel fuki easily.
