- 4 cups dashi
- 1 cup water
- 1 jalapeno, thinly sliced
- 2 red skinned potatoes, peeled and diced
- 2 ribs celery, diced
- 1 shallot, peeled and diced
- 1/4 cup white miso
- 3 tablespoons brown miso
- 12 manila clams, scrubbed
- 8 medium raw shrimp, shelled and deveined
- 6 ounces skinless salmon filet, cut into 1/2-inch cubes
- Makes 4 servings
1. Put the dashi, water, jalapeno, potato, celery, and shallot into a medium pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, 10-15 minutes.
2. Add the white and brown miso, stirring until dissolved, then add clams, shrimp, and salmon and gently simmer, covered, until clams open and shrimp and salmon are cooked through, 3-5 minutes. Discard any clams that do not open.
3. Divide the soup between four soup bowls and serve hot.
