Clams miso soup

  • 3 cups of dashi stock
  • 20 clams, washed and scrubbed
  • 3 tablespoons of miso paste

  1. Discard clams which are open and soak them overnight in salty water (2 cups of water and 2 teaspoons of salt).
  2. Drain clams and put them in a pot, pour in dashi and simmer until clams open.
  3. Skim off foam from the surface.
  4. Add miso paste, mix gently to dissolve it in the soup.
  5. Serve.