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Clam Soup for Tomoko





Yields
Makes 4 servings

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.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 189Calories from Fat 11
% Daily Value *
Total Fat 2.2g4%

Saturated Fat 0.8g4%
Cholesterol 20mg7%
Sodium 140mg6%
Total Carbohydrate 30g10%

Dietary Fiber 1.6g7%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.