I can’t seem to find anyone who doesn’t like Miso soup—the ubiquitous Japanese soup that is commonly served with Japanese lunch combos (bento boxes) in the United States. I am a big fan of miso soup. It’s light, invigorating with the simplest of ingredients (no scary animal fat floating at the top of the soup!) I love slurping Miso soup—especially when it turns cold in the western hemisphere–holding up the bowl in my two hands and drinking it down. It’s such a comfort food.
This is my Asari Miso Soup, or a deluxe version of plain Miso soup. The addition of clams infuses the traditional serving with a tint of brininess of the clams–an ingredient that perks up the taste immediately. Recently, I had Miso soup with tofu puffs at a Japanese restaurant—another brilliant ingredient that add some texture to the soup…It took me less than 20 minutes to make my Asari Miso Soup; it’s perfect for a quick lunch meal or light dinner. Just don’t forget the steamed rice.
RECIPE: ASARI MISO SOUP (MISO SOUP WITH CLAMS)
INGREDIENTS:
½ pound Manila Clams
3 – 4 cups water
2 tablespoons Dashi-flavored Miso paste or to taste (I used red Miso paste)
4 small tofu puffs (cut into pieces)
½ block soft tofu (cut into small cubes)
Some chopped scallion
METHOD:
Bring the water to boil. Add the Miso paste and make sure it dissolves well before adding in the soft tofu and tofu puffs. Add clams and boil for about 2 minutes or until all clams are open. Top with the chopped scallion and serve hot with steamed rice.
info/image credit:
http://rasamalaysia.com/recipe-asari-miso-soup-miso-soup-with/
