From “The Flavors of Asia,” by Mai Pham and the Culinary Institute of America (DK Publishing). Find miso pastes and dashi ingredients at most Asian markets. Serves 8.
Ingredients
DASHI STOCK
1 1/2 ounces (about 1/2rectangle) kombu (kelp seaweed)
3 quarts cold water
2 ounces (about 1 1/4cups firmly packed) kastuobushi (dried bonito flakes)
SOUP
8 short-neck clams in the shell
Salt
6 cups Dashi stock
2 tablespoons light-colored miso
2 tablespoons dark-colored miso
1/2 cup thinly sliced green onions
Directions
Make the dashi: Soak the kombu in a large bowl overnight with the water. Remove and reserve it for a second round of dashi. Pour the liquid into a cooking pot and set it over medium high heat. When it comes to a boil, add the kastuobushi all at once. Count 10 seconds, then quickly turn off the heat. Remove any foam that rises. Let the stock rest with the fish flakes for 2 minutes, then strain it through a strainer lined with strong paper towels. Discard the bonito flakes or reserve them for a second round of dashi.
Prepare the clams: Put the clams into a colander and place it in a large bowl of salted water (1 tablespoon salt to each quart or liter of water). The clams should be barely covered. Let the clams stand in a cool place for 4 hours to expel any sand. Rinse the clams under cold running water.
Add the dashi and clams to a medium saucepan. Bring the mixture to a boil over medium-high heat and cook until all the clams are open, about 3 minutes. Discard any clams that do not open.
Place the miso in a small bowl and add one ladle of the hot dashi-clam liquid. Stir the mixture with a whisk, dissolving the miso. Transfer the miso liquid to the pot, add the green onion slices and give several large stirs. Turn off the heat immediately and serve 3/4-cup of the miso soup with one clam in individual soup bowls while still hot.
