Korean Miso Soup with Clams
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 91.1
- Total Fat: 1.0 g
- Cholesterol: 20.5 mg
- Sodium: 824.4 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.3 g
- Protein: 10.1 g
View full nutritional breakdown of Korean Miso Soup with Clams calories by ingredient
Introduction
Use a pound of Manilla clams (instead of Littleneck) if available.From bapstory.blogspot.com Use a pound of Manilla clams (instead of Littleneck) if available.
From bapstory.blogspot.com
Number of Servings: 3
Ingredients
-
1 pound Manilla Clams
2 tablespoons Korean soybean paste (Found in Korean markets sold in a plastic tub.)
1/2 jalapeno pepper sliced thinly seeds removed
1/2 bunch of enoki mushrooms (Found in most Asian markets.)
2 cloves of minced garlic
1/2 teaspoon of red pepper powder (Also found in most Asian markets. Don't use cayenne or western chilli powder. It will taste confusing.)
3 tablespoons of green onions slices plus some extra for garnish
4-5 dried anchovies (Found in asian markets sold in bags, but can be skipped if not available.)
Directions
1. Prep the clams: discard any clams that are open and scrub the rest under running water. Then soak in water for half an hour.
2. Start the broth: bring 5 cups water and the dried anchovies to a boil. Lower heat then remove anchovies after 8 minutes.
3. Lower the heat and add soybean paste to the broth by pushing it through a strainer with a spoon. We do this so the soup is smooth without any bits of bean floating around. Discard the chunks that don't go through the strainer.
4. Add the garlic and clams to the pot. Bring to boil for a minute then let simmer on low until the clams are all open.
5. Add the enoki mushrooms, green onions, jalapeno slices, and red pepper. Let cook for a couple minutes or until the veggies are slightly wilted.
6. Serve into bowl and top with some green onion slices for garnish. Enjoy!
Serving Size: 3ish
Number of Servings: 3
Recipe submitted by SparkPeople user EMADHIKA.
2. Start the broth: bring 5 cups water and the dried anchovies to a boil. Lower heat then remove anchovies after 8 minutes.
3. Lower the heat and add soybean paste to the broth by pushing it through a strainer with a spoon. We do this so the soup is smooth without any bits of bean floating around. Discard the chunks that don't go through the strainer.
4. Add the garlic and clams to the pot. Bring to boil for a minute then let simmer on low until the clams are all open.
5. Add the enoki mushrooms, green onions, jalapeno slices, and red pepper. Let cook for a couple minutes or until the veggies are slightly wilted.
6. Serve into bowl and top with some green onion slices for garnish. Enjoy!
Serving Size: 3ish
Number of Servings: 3
Recipe submitted by SparkPeople user EMADHIKA.