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  Added: Apr 12, 2007  •  Visited (556)  •  Print version Print this recipe (26)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Clear Clam Soup With Mushrooms
(Hamaguri Ushiojitate)
What You Need:
  • 1 teaspoon salt
  • 12 sprigs fresh watercress or young spinach leaves stripped from their stems
  • A 3-inch square kombu, cut with a heavy knife from a sheet of packaged kombu and washed under cold running water
  • 12 small fresh cherrystone clams, scrubbed under cold running water
  • 6 small white mushrooms
  • 1 tablespoon Japanese all-purpose soy sauce
  • MSG
  • 6 very thin slices lime or lemon

  • How To Cook:
    1. In a small saucepan, combine 1 cup of cold water, ˝ teaspoon of salt and the watercress or spinach leaves. Bring to a boil over high heat and boil 1 minute. Drain through a sieve and set the leaves aside.

    2. In a 2-quart saucepan, combine the 6 cups of cold water, the kombu and the clams. Bring to a boil over high heat, then remove the kombu with a slotted spoon or tongs, and discard it.

    3. Let the soup boil for about 2 minutes, or until the clams open, meanwhile skimming off any scum that rises to the surface. Stir in the mushrooms, soy sauce, ˝ teaspoon salt and a few sprinkles of MSG. Boil for 30 seconds, then remove from the heat.

    4. In each of 6 soup bowls place 2 clams in their shells. Garnish with 2 sprigs of the watercress or spinach, a mushroom and a slice of lemon or lime.

    5. Fill each bowl with the hot broth, pouring it down the side of the bowl to avoid disturbing the decorative arrangement. Serve at once.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Shellfish » Clams
    Main Ingredient » Mushrooms
    Main Ingredient » Herbs & Spices » Watercress
    Dish » Soup

     





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