Clam Soup for Tomoko
Notes: Regular mushrooms, including their stems, can be used in place of the shiitakes; mustard greens can be used instead of mizuna. Season to taste with soy sauce.
How to Make It
Step 1
1
Rinse and drain shiitakes. Trim off and discard stems. Thinly slice mushroom caps.
Step 2
2
In a 4- to 5-quart pan, combine mushrooms, broth, rice, onion, and 2 cups water. Cover and bring to a boil over high heat. Reduce heat and simmer 10 minutes.
Step 3
3
Meanwhile, scrub clams under cool running water. Discard any that do not close when touched.
Step 4
4
Add clams to pan, turn heat to high, cover, and bring to a boil again. Reduce heat and simmer until clams open, about 10 minutes more.
Step 5
5
Stir in mizuna, then ladle soup into wide bowls.
Ingredients
1/4 pound fresh shiitake mushrooms
4 cups chicken broth
1/2 cup short- or medium-grain white rice
1 onion (8 oz.), chopped
24 clams suitable for steaming (about 2 3/4 lb. total)
1/4 pound mizuna, coarse stems removed and leaves rinsed
Directions
Step 1
1
Rinse and drain shiitakes. Trim off and discard stems. Thinly slice mushroom caps.
Step 2
2
In a 4- to 5-quart pan, combine mushrooms, broth, rice, onion, and 2 cups water. Cover and bring to a boil over high heat. Reduce heat and simmer 10 minutes.
Step 3
3
Meanwhile, scrub clams under cool running water. Discard any that do not close when touched.
Step 4
4
Add clams to pan, turn heat to high, cover, and bring to a boil again. Reduce heat and simmer until clams open, about 10 minutes more.
Step 5
5
Stir in mizuna, then ladle soup into wide bowls.
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