Miso soup with clams
60 min
Allergens:
Ingredients for 5 portions
Calculate portions
Vegetable stock
1.5 l
Dashi stock
0.5 l
Tofu
0.125 kg
Wakame seaweed
5.0 g
Small farmed clam
0.375 kg
Chives
5.0 g
Miso
100.0 g
Kombu seaweed
0.015 kg
Atún seco (Katsuobushi)
0.02 kg
Water
0.5 l
Elaboration
- Prepare a vegetable stock and a dashi stock.
- Put the clams into salted cold water to clean and eliminate any dirt.
- Soak the wakame seaweed in cold water.
- Dice the tofu into 2x2 cm pieces
- Steam open the clams in a sauté with some of the vegetable stock or, optionally, with some dry white wine. Remove them when they open to prevent them from overcooking.
- Dissolve the miso pasta with some dashi stock and mix with the rest of the dashi and the drained wakame seaweed. Pour the hot soup into each bowl and sprinkle with freshly chopped chives.
Nutritional information (1 portion)
Energy
142.25
kcal
Carbohydrates
10.83
g
Proteins
11.87
g
Lipids
4.93
g
Sugars
3.19
g
Salt (Sodium)
525.2
mg
Folic acid
31.84
ug
Vitamin C
16.56
g
Vitamin A
397.35
ug
Zinc
2.61
mg
Iron
5.31
mg
Calcium
184.33
mg
Cholesterol
8.1
mg
Polyunsaturated fatty acids
1.15
g
Monounsaturated fatty acids
1.17
g
Saturates
0.97
g
Fiber
5.56
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Cocktails
- Breakfasts and brunch
- Burguers
- Juices, milkshakes and beverages
- Finger foods
- Pizzas, patty
- Pastries
- Dessert
- Bread and pastries
- Sándwich
- Pasta
- Salads
- Legumes
- Ice creams and sorbets
- Shellfish
- Eggs
- Patty
- liqueur
- Fish
- Meats
- Harvard plate
- Main course
- Rices
- Soups and creams
- Vegetables
- Birds
- Coffee, chocolate and infusion
- Cheeses
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed