Miso Soup with Clams & Spinach
The wonderful taste of miso soup is the perfect complement for some briny clams. You can use water and miso (found at almost any supermarket) for the base of the soup, but if you can find dashi granules, you'll be able to give your broth a richer and more distinctive taste. It's definitely worth the effort!
Ingredients
- 16 - 24 clams, such as littleneck or manila
- 3 cups water
- 1/4 teaspoon instant dashi granules
- 2 tablespoons white miso
- 2 cups gently packed baby spinach leaves
- hot sesame oil, to taste
- 3 tablespoons thinly sliced scallions
Instructions
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Wash clams thoroughly to remove any grit. Bring water and dashi granules to a boil in a large saucepan. Add the clams and return to a boil. Reduce heat to medium, cover and cook until clams open, about 4 to 6 minutes. Remove from the heat. Remove the clams from the broth with tongs or a slotted spoon; let stand until cool enough to handle. (Discard any unopened clams.)
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Pour the broth through a fine-mesh sieve or a strainer lined with cheesecloth to strain any grit out of the broth. Rinse the pan, and return the strained broth back into the pan.
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Remove the clam meat from the shells; discard the shells.
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Bring the broth to a simmer. Combine miso with 3 tablespoons of the broth in a small bowl; stir to make a smooth paste. Whisk the paste into the simmering broth. Stir in spinach and cook until wilted, about 1 minute.
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Divide the clam meat between 4 bowls. Ladle the hot broth and spinach over the clams and season with a drop or two of hot sesame oil. Garnish with scallions and serve immediately.