60 min
Type of dish: Vegetables, Shellfish
Temperature: Hot
Cuisine type: Asian cuisine
Meses de temporada*: May, June, July, August
Traces of crustaceans
Traces of crustaceans
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Tofu 0.125 kg
Small farmed clam 0.375 kg
Chives 5.0 g
Miso 100.0 g
Onion 0.3 kg
Carrots 0.15 kg
Green leek 0.45 ud
Parsley 0.003 g
Water 1.5 l
Kombu seaweed 0.015 kg
Atún seco (Katsuobushi) 0.02 kg
Water 0.5 l
  • 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)
Fiber 10.42 g
Saturates 1.13 g
Monounsaturated fatty acids 1.17 g
Polyunsaturated fatty acids 1.47 g
Cholesterol 8.1 mg
Calcium 281.53 mg
Iron 6.93 mg
Zinc 3.03 mg
Vitamin A 515.61 ug
Vitamin C 48.96 g
Folic acid 156.58 ug
Salt (Sodium) 570.92 mg
Sugars 14.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.