About the Recipe
This light but delicious soup is easy to prepare and will be a hit with mushroom lovers.
Ingredients
Clams – 8
Shiitake mushrooms – 55g (20z)
Enoki mushrooms – 55g (20z)
Abalone mushrooms – 55g (20z)
For the Seasoning
Japanese light soy sauce – ½ tsp
Ground white pepper – a pinch
For the Dashi
Kelp (konbu) – 20 cm (8 inch) piece
Bonito flakes – 140g (5 oz)
Water – 800 ml (27 fl oz / 3 ¼ cups)
Preparation
Step 1
Prepare dashi. Combine kelp, bonito flakes and water in a pot and bring to the boil over high heat. Reduce heat to low and bring to a gentle simmer gently for 30 minutes. Remove from heat and strain. Discard kelp and bonito flakes and set aside.
Step 2
While dashi is simmering, soak clams in a large bowl of water for 30 minutes for clams to expel any sand. Remove clams from bowl, being careful not to agitate sand at the bottom of the bowl. Scrub clams clean.
Step 3
Add clams and mushrooms to stock and bring to the boil over high heat for about 3 minutes or until clams open. Skim off any scum that rises to the surface, then remove clams and set aside to prevent over-cooking. Discard any unopened clams. Reduce heat to low and leave soup to simmer for 30 minutes. Add seasoning, remove from heat and return clams to soup.
Step 4
Dish out and serve immediately.
Source:
A Cookbook for Diabetics by dietitian and a chef - Magdalin Cheong & Daniel Yeo