Miso Soup with Soba Noodles and Clams
Soba noodles infused in a delicate broth with veggies and clams. A true explosion of umami flavor.
Servings: 2 people
Ingredients
- 100 gr clams without shell
- 5 shiitake mushrooms
- 1 small carrot
- 2 tbsp scallions thinly chopped
- 1 tbsp minced garlic 2-3 garlic cloves
- 1 tbsp minced ginger
- 1 tbsp olive oil
- ½ tbsp sesame oil
- 3 tbsp soy sauce
- 8-12 drops of sriracha sauce
- 5 cups of water
- 2 tbsp miso paste
- salt and pepper
Garnish
- ½ tbsp dehydrated seaweed
- 1 tbsp scallions thinly chopped
- sesame seeds
Instructions
- In a stockpot over medium heat, pour the olive oil. When the oil is hot, add the scallions, the garlic, and the ginger.
- When the garlic is very fragrant, add the mushrooms cut into slices, the carrot cut into thin slices and the clams. Cook for a couple minutes.
- Pour the soy sauce, the sesame oil, the sriracha drops and the water. Let it simmer for 20 minutes until the carrot is soft and the broth has a brownish color. Take the soup out of the stove. Now that the broth is not boiling anymore add the miso paste and season with salt and pepper to taste.
- Heat a small pot with water and take it to boil. Pour the soba noodles into the boiling water for 3 minutes. Rinse with cold water.
- Serve the noodles and cover with the miso soup. Garnish with seaweed, scallion and sesame seeds.