Miso soup with clams

60 min
Type of dish: Vegetables, Shellfish
Temperature: Hot
Cuisine type: Asian cuisine
Seasonal period: May, June, July, August
Allergens:
Fish
Fish
Molluscs
Molluscs
Soy
Soy
Traces of crustaceans
Traces of crustaceans
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
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
See Recipe
Onion 0.3 kg
Carrots 0.15 kg
Green leek 0.45 ud
Parsley 0.003 g
Water 1.5 l
See Recipe
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
220.01
kcal
Carbohydrates
22.98
g
Proteins
15.11
g
Lipids
5.58
g
Sugars 14.85 g
Salt (Sodium) 570.92 mg
Folic acid 156.58 ug
Vitamin C 48.96 g
Vitamin A 515.61 ug
Zinc 3.03 mg
Iron 6.93 mg
Calcium 281.53 mg
Cholesterol 8.1 mg
Polyunsaturated fatty acids 1.47 g
Monounsaturated fatty acids 1.17 g
Saturates 1.13 g
Fiber 10.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.