ingredients:
- 3 1/2 ounces short-neck clams
- 2 ounces onion
- 1 3/4 ounces carrot
- 2 ounces shimeji mushrooms
- 2 slices bacon
- 5/6 cup soy milk
- 5/6 ounce white miso
- 1/5 cup water
- 1 tablespoon olive oil
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:
Cut the onion and carrot into 1 cm. cubes. Cut the bacon slices into 8 equal portions. Cut off the roots of the shimeji mushrooms.
step 3:
Put the olive oil in a pan and add the onion, carrot, shimeji mushrooms and bacon. Sear them for 3 minutes.
step 4:
Add the short-neck clams and 1/5 cup of water. Cover and cook on medium heat.
step 5:
After the shells open, add the soy milk and white miso. Cook for 4 minutes on a low flame.
comment:
Stock of the clam and the miso gives this soup a rich taste. Soy milk contains many nutritional ingredients such as protein and isoflavone, etc. Miso contains proteins, vitamins, minerals, etc. This soup is very good for your health. All the ingredients suit miso in this delicious dish. Usually miso is eaten together with rice, but bread also goes well with this recipe. Please try it.