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Clear Clam Soup With Mushrooms
(Hamaguri Ushiojitate)
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| What You Need: |
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1 teaspoon salt
12 sprigs fresh watercress or young spinach leaves stripped from their stems
A 3-inch square kombu, cut with a heavy knife from a sheet of packaged kombu and washed under cold running water
12 small fresh cherrystone clams, scrubbed under cold running water
6 small white mushrooms
1 tablespoon Japanese all-purpose soy sauce
MSG
6 very thin slices lime or lemon
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| How To Cook: |
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1. In a small saucepan, combine 1 cup of cold water, ˝ teaspoon of salt and the watercress or spinach leaves. Bring to a boil over high heat and boil 1 minute. Drain through a sieve and set the leaves aside.
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2. In a 2-quart saucepan, combine the 6 cups of cold water, the kombu and the clams. Bring to a boil over high heat, then remove the kombu with a slotted spoon or tongs, and discard it.
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3. Let the soup boil for about 2 minutes, or until the clams open, meanwhile skimming off any scum that rises to the surface. Stir in the mushrooms, soy sauce, ˝ teaspoon salt and a few sprinkles of MSG. Boil for 30 seconds, then remove from the heat.
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4. In each of 6 soup bowls place 2 clams in their shells. Garnish with 2 sprigs of the watercress or spinach, a mushroom and a slice of lemon or lime.
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5. Fill each bowl with the hot broth, pouring it down the side of the bowl to avoid disturbing the decorative arrangement. Serve at once.
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