Mini Japanese Favorites. Angela Nahas
Place the clams in a basin, scrub with a brush to clean, then rinse. Soak the clams in cold water for 10 minutes. Drain, rinse well and set aside.
2 Meanwhile, place the water in a large saucepan and bring to a boil. Add the mushrooms, dashi powder and nori, reduce the heat to low and simmer for 15 minutes covered. Increase the heat to medium, add the clams and cook for 2-3 minutes covered or until the shells open slightly, discarding any that do not open. Remove the pan from the heat and discard the mushrooms.
3 Divide the clams into 4 serving bowls using a slotted spoon. Place the miso paste into another small bowl and stir in a little of the soup stock until the paste is of pouring consistency. Gradually stir the miso mixture into the soup stock.
4 To serve, pour the miso soup over the top of the clams and garnish with sprigs of mitsuba or chervil.
Serves 4
Preparation time: 10 mins
Cooking time: 25-30 mins
Classic Miso Soup with Tofu
5 teaspoons dashi powder dissolved in 3 cups (750 ml) water or 3 cups (750 ml) Dashi Stock (page 6)
2 tablespoons dried wakame seaweed, torn
4 tablespoons red miso paste
½ cake (150 g/5 oz) soft tofu, cubed
1 tablespoon thinly sliced spring onions, to garnish
10-12 pickled apricots, to serve (optional)
1 Place the dashi mixture or Dashi Stock into a medium saucepan and bring to a boil. Remove from the heat and sprinkle with the dried wakame seaweed.
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