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Clam Miso Soup

Culture

UpdateOctober 19, 2018
ReleaseOctober 19, 2018

Ingredients


400g water
150g clams
5g kelp
50g sake
30g miso
20g shimeji mushroom


Directions

1

Clean sand out of clams: Put clams in 50 degree hot water for 5 minutes.

2

Put clams, water, kelp, sake and shimeji mushroom in a pot and start cooking.

3

After boiling, skim the dark foam off the top.

4

Put in miso, adjust the taste and it is done.

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz