Our Family's Shijimi Clam Miso Soup

1. 1

   Boil water in a pot.

2. 2

   Rinse the frozen shijimi under running water and add into the pot.

3. 3

   Cook the clams first if frozen.

4. 4

   Keep the flame at medium or high until it boils and comes to a simmer.

5. 5

   Lower the heat, and simmer slowly for 15 minutes while skimming off any scum that rises to the surface.

6. 6

   After 15 minutes, mix in a little miso.

7. 7

   Continue to simmer for another 5-6 minutes.

8. 8

   Whisk in the rest of the miso, and add a little salt for the subtle flavor.

9. 9

   Season with the dashi stock.

10. 10

    Cover the pot and let sit until mealtime.

11. 11

    Warm the soup up before serving, and scatter some ichimi spice or finely chopped green onions if you'd like.

12. 12

    Please be careful about storage depending on the season and climate.

13. 13

    I usually make it during the morning to serve during lunch and dinner.

No additional tips available.