Recipe: Tasty Shijimi Clam Miso Soup

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Shijimi Clam Miso Soup

Before you jump to Shijimi Clam Miso Soup recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.

You already are aware that you have to have a strong and healthy heart. Think about this: How can the rest of your body stay healthy if your heart is in unhealthy? You already know that exercising regularly and leading a healthy lifestyle both factor greatly into the overall health of your heart. Still, are you aware that there are a number of foods that have been discovered to help you improve your heart health? If you want to know which foods to eat to improve your heart health, continue reading.

Blueberries are great for your heart. Fact: Blueberries are high in antioxidants, particularly pterostilbene. Pterostilbene acts very much like the resveratrol that is found in grapes. Pterostilbene helps the body be better at breaking down fats and choelsterol. When your body is efficient at breaking down these things, they won’t accumulate in your system and or cause problems for your heart. This, then, makes your heart as healthy as possible.

There are dozens (if not more) of foods out there that that are good for your body. The truth is that each of the foods that we’ve mentioned here can help your body in a variety of ways. They are particularly great for the heart, however. Try incorporating these foods in your diet every day. Your heart will benefit greatly!

We hope you got benefit from reading it, now let’s go back to shijimi clam miso soup recipe. You can have shijimi clam miso soup using 4 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Shijimi Clam Miso Soup:

  1. Use 1 of pack Shijimi clams (basket or freshwater clams).
  2. Prepare 3 tbsp of Miso.
  3. Prepare 5 of cm Kombu for dashi stock.
  4. Provide 600 ml of Water.

Steps to make Shijimi Clam Miso Soup:

  1. Even if the package says, "no need to de-sand the clams," they are still alive and there are toxins inside so let's get them out..
  2. I used a shallow draining board. This way, when you clean them, any toxins and sand will sink to the bottom and it's easy to clean up afterwards. I used 1% salt water. (Not listed in ingredients).
  3. Put the shijimi clams it. Cover with newspaper and let the shijimi rest for about 2 hours. If it's a warm day, it's better to put them in the fridge for this step..
  4. In the meantime make the kombu dashi stock. Gently wipe the kombu with a tightly wrung out cloth and then put it in some water to soak..
  5. After two hours… Look what came out! I'm glad I didn't eat all this….
  6. Take out the piece of kombu and then add the shijimi clams into the water!.
  7. When you boil it, scum will rise, so skim it off..
  8. Once you think the shijimi clams are starting to open, lower the heat to low and dissolve the miso. It's done!.
  9. Don't let it boil after adding the miso..

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