365 Days Miso Soup
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Freshwater Clam and White Radish Sprout Miso Soup
Miso soup of freshwater clams (shijimi) is good for the liver. It is served best in the next morning after you drink liquor.
Ingredients (4 servings)
| Shijimi | 400 g |
|---|---|
| Kaiwaredaikon (White radish sprouts) | 1/2 pack |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Wash the shijimi well with water and soak in fresh water to remove the sand. Cut the base off the kaiwaredaikon and cut into proper sizes.
- Place the shijimi in the dashi stock and heat. After the shells open, lower the heat, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the kaiwaredaikon on top.
★ A Note
Other condiments, such as aonegi (green onion), mitsuba (Japanese honeywort) and sansho (Japanese pepper), also go well with shijimi miso soup.
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi
(Red Dashi-added Miso)
