Fresh Mushroom and Clam Soup
Double punch with mushroom and clam flavors! A feast soup that explodes with the synergy of soup stock
Description
A clear soup combining clams (succinic acid) and multiple fresh mushrooms (guanylate). The umami synergy makes it insanely delicious.
Restaurants serving Fresh Mushroom and Clam Soup
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Clams
- Various fresh mushrooms
- Ginger
- Salt
- Rice wine
- Scallions
Instructions
- [Authentic Recipe]
- Purge clams in salt water thoroughly.
- Trim bases of preferred fresh mushrooms (enoki, shimeji, king oyster, etc.), separate (or slice).
- Put water, shredded ginger, and mushrooms in a pot; heat on medium to draw mushroom dashi.
- Once boiling, vigorously add clams.
- Turn off heat immediately when clam shells pop open (strict ban on overboiling).
- Season with salt and rice wine, scatter scallions.
Learn more Spice, substitutes, tips
Key spices
Clam ocean aroma and mushroom earthy smell
Substitutes at Japanese supermarkets
Shijimi or larger clams (supreme with other shellfish too)
Pairing
Lu Rou Fan、Strong-flavored Taiwanese bentos
Trivia
[For Health Conscious] 'Geli Tang' is standard at Taiwanese eateries, but DIYing it with 'mushrooms' to bulk up and boost umami is Taiwanese mother's wisdom. Perfects the flavor just with salt, zero consommé/bouillon. Near zero calories, intensely assisting the liver after drinking.
Eating tips & etiquette
[Unique Eating] Tossing a little 'Taiwanese basil (Jiucengta)' right before turning off the heat instantly warps it to the exotic aroma of a tropical Taiwan Re Chao (tavern)!
Allergen
Seafood (Clams)