文蛤味噌汤

文蛤味美鲜甜，不必特别熬高汤，只用清水和一些简单的调味料就能煮出一锅营养又香喷喷的汤了。

文蛤味噌汤

材料：

500g 文蛤，泡淡盐水4～5小时吐沙，洗净

4～5片姜

1包 金针菇，洗好去头

1盒 嫩豆腐，切小块

5g 海带芽，剪小段

1tbsp 料理酒

1tbsp  味噌

5cups 水

温馨提示：不同品牌味噌咸度不一样，味道要先试过，再酌量调整

做法：

1.把金针菇放进一锅烧开的淡盐水中稍微煮一煮，捞出来马上泡在冰水里，控干水待用。

2.取另一锅里放水烧开，加入姜片，料酒和洗净的文蛤煮3分钟。加入海带芽和金针菇小火烧开。

3. 取一些热汤调稀味噌。

4.把汤熄火后加入豆腐和调稀的味噌拌匀。

5. 撒上一些青葱即可食用。

Clam Miso Soup

Shellfish are so flavourful that a little seasoning is all that is needed to make a rich broth.As miso varies in saltiness,adjust the amount of miso to your preference.

Ingredients :

500g Clams, let stand in salted water for about 4~5 hours to allow them to expel sand

4~5pcs Ginger

1pkt Enoki mushroom,cut away the root cluster

1 block Silken tofu, cut into pieces

5g Wakame seaweed,cut into 4cm lengths

1tbsp Cooking wine

1tbsp Miso

5 cups Water

To make :

1.Parboil the mushroom in lightly salted water ,then plunge into cold water.Drain.

2.Combine the clams ,ginger and wine to a boiled soup pot and cook for 3 mins .Add in the wakame seaweed and mushroom in the broth and simmer for a while .

3.While the soup is simmering , place the miso in a bowl and thin with some hot broth.

4. Off the heat and add the tofu and miso to the soup,adjust the seasoning.

5.Garnish with some chopped spring onion before serving