short–neck clam miso soup

ingredients:

• 250 g short-neck clams
• 3 or 4 tablespoons white or red miso
• 800 ml water

step 1:

Soak the short-neck clams in salted water (1 tablespoon / cup concentration) in a bowl, and let stand for 3 hours to allow them to expel sand and dirt. Drain them in a colander. Rinse them for about 30 seconds under running water.

step 2:

Put the water and short-neck clams in a pan and boil on medium heat. After the shells open, skim off the surface scum. Put some stock into a ladle. Add the miso and stir with chopsticks until it is dissolved. Stir into the soup. Remove from heat.