Now that temperatures have been dipping into the 40s and low 50s at night, I've been making soups as often as I can. Sometimes they're a one-dish meal, other times they're just an appetizer. But even if the soup is just to whet my appetite for the main course, it helps to start your meal off with something warm and soothing.
I often order miso soup in restaurants, but seldom make it at home. Dashi, or Japanese soup stock, isn't too hard to make, but gathering up the kombu and bonito flakes requires a trip to an Asian market, which isn't always convenient.
But last week I was flipping through Japanese Farm Food, a beautiful new cookbook of simple Japanese cooking using sustainable, farm-fresh food. I wanted to try almost every recipe in there, but an easy one that caught my eye right away was the Miso Soup with Clams. Instead of using dashi, the soup gets its flavor from the natural brininess of the clams and their juices, which, combined with sake, form the base.Read More