short-neck clams & vegetable soup
- Serves: 2
- Calories: 43 kcal
- Total Time: 3 h 5 m
- Prep: 3 h 0 m
- Cook: 5 m
- Japanese: Asari to yasai no sūpu
- u.s.
- metric
ingredients:
- 4 ounces short-neck clams
- 2 ounces onion
- 1 3/4 ounces carrot
- 1 2/3 cups water
- 1 1/2 teaspoons soy sauce
- a little salt
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:
Chop the onion. Cut the carrot into thin slices, then cut the slices into 4 quarters.
step 3:
Put the water, short-neck clams, onions and carrots in a pan and boil on medium heat. After the shells open, skim off the surface scum.
step 4:
Add the soy sauce and salt. Mix a couple of times. Remove from the heat.
comment:
This dish is very easy. Soup stock isn't used in this soup. But the stock of short-neck clams and the vegetables make this soup delicious. It has only 43 kcal per serving. Please make it sometime.
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