Asari clam soy milk soup
From the plump, opened clams spreads a gentle, delicate umami.
The mellow richness of soy milk blends seamlessly with the deep savoriness of miso.
Fresh myoga ginger and a touch of sansho pepper at the finish sharpen the aroma, leaving a lingering Japanese note in every bowl.
With HEGE, this comforting flavor comes together beautifully in a short time.
Ingredients
- Clams 100g
- Myoga ginger 1/2
- Soy milk 200ml
- Miso 1 tablespoon
- Mirin 1 tablespoon
- Ground sansho pepper – a pinch
- Baking powder – a pinch
How to make it
- Put soy milk, baking powder, and mirin in a pot, and heat over medium heat.
- When it starts to boil, add the asari clams.
- Once the clam shells open, dissolve miso and add it.
- Garnish with shredded myoga and sprinkle with ground sansho pepper.
