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
220.01
kcal
Carbohydrates
22.98
g
Proteins
15.11
g
Lipids
5.58
g
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.
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