Clam Soup For Tomoko

1. 1

   Rinse and drain shiitakes. Trim off and discard stems. Thinly slice mushroom caps.

2. 2

   In a 4- to 5-quart pan, combine mushrooms, broth, rice, onion, and 2 cups water. Cover and bring to a boil over high heat. Reduce heat and simmer 10 minutes.

3. 3

   Meanwhile, scrub clams under cool running water. Discard any that do not close when touched.

4. 4

   Add clams to pan, turn heat to high, cover, and bring to a boil again. Reduce heat and simmer until clams open, about 10 minutes more.

5. 5

   Stir in mizuna, then ladle soup into wide bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.