Here is a simple miso broth based soup that I adapted for a menu I was working on for restaurant in South Florida, it was an instant hit! I wanted to share this recipe with my readers, particularly @Fujimama, one of my absolute favorite food & recipe bloggers, who posted a recipe for a tasty sounding miso-steamed clam soup on her blog (here) earlier today… enjoy the recipe & let me know what you think, photos to follow!
Miso with Steamed Clams, Kalua Pig and Spinach
Miso Broth:
3 cups dashi soup stock
3-4 tbsps miso paste
1/4 cup chopped green onion
Put dashi soup stock in a pan and bring to a boil. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Remove from heat and add chopped green onion. Remember not to boil the soup after you put miso in.
Soup Ingredients:
2 tsp minced fresh ginger
1/2 cup quartered shiitake mushrooms
2 cups firmly packed baby spinach leaves
20 Manila Clams, washed
2 cups Kalua Pig– recipe here
4 oz cooked Portuguese sausage sliced thin- purchase online here
1/4 cup finely diced tomatoes
1 bunch thinly sliced green onion
Place clams in a large, smoking hot pot. Add 2 cups hot water. Cover pot tightly with lid. Steam until clams open 3-4 mins. Remove from heat, drain water and cover to keep the clams warm.
To assemble soup:
Place the following ingredients in large soup bowls in this order:
pinch of spinach leaves
3-4 oz. warmed kalua pig
4-5 slices cooked Portuguese sausage
1/4 tsp fresh minced ginger
4-6 steamed clams around the inside rim of your soup bowl
1 tbsp shiitake mushroom
6-8 oz HOT miso broth
Garnish soup with chopped tomato a pinch of green onion. Serve immediately.
Justin-Thyme 