Japanese Cooking and Sake Live vol.22

Products used in "Japanese Cooking and Sake Live vol.22"

White Miso Soup with Spinach
Red Miso Soup with Clam

ほうれん草と卵の白味噌汁 & あさりの赤だし

1 tablespoon=15ml   1tsp=5ml

White Miso Soup with Spinach and Egg

Serves 2

2                               Eggs  

2 handful                  Spinach

400 ml                      Dashi*

40 ml                        White Miso (Saikyo Miso)

Sprinkle                    Ground Sansho Pepper

*Dashi is a Japanese stock that is important for the depth of umami. You can make dashi in several ways. The easiest is to use the dashi powder (simply add to water to make dashi) or the dash sachets (boil the sachets with natural ingredients in water to make dashi). Follow the manufacturer’s instruction for each product to make 400ml dashi stock.

1. Bring dashi to a soft boil over medium heat.
2. Add spinach, then eggs. Place a lid firmly and cook for about 1 minute.
3. Turn off the heat. Add miso by dissolving first with a little dashi in a ladle.
4. Serve immediately with sprinkles of ground Sansho Pepper.

Red Miso Soup with Clams

Serves 2 

200g                           Fresh Clams

2                                 Spring onions, finely chopped

400 ml                        Water

20 ml                          Red Miso  

1. Bring water to a boil.
2. Add claims and place a lid firmly. Cook for 2-3 minutes with relatively high heat until all shells are open.
3. Turn off the heat. Add miso by dissolving first with a little dashi in a ladle.
4. Serve immediately with finely chopped spring onions.