[Intro music]
[Intro music]

Okinawa Island Clam Miso Soup
Okinawa Island Clam Miso Soup

To make a miso soup, you will need
To make a miso soup, you will need

wakame seaweeds, grated ginger,
wakame seaweeds, grated ginger,

red miso or so called akamiso,
red miso or so called akamiso,

white miso or so called shiromiso,
white miso or so called shiromiso,

green onions, tofu, clams,
green onions, tofu, clams,

dashi stock, water, and soya sauce.
dashi stock, water, and soya sauce.

The dashi stock is made of dried bonito flakes tuna,
The dashi stock is made of dried bonito flakes tuna,

so it’s very flavourful and it’s a little bit smoky.
so it’s very flavourful and it’s a little bit smoky.

It’s a must for the miso soup.
It’s a must for the miso soup.

In a large pot, combine the dashi and the water
In a large pot, combine the dashi and the water

and bring it to a boil.
and bring it to a boil.

Our dashi and water are boiling
Our dashi and water are boiling

turn down the heat to a medium and let it simmer for 5 minutes.
turn down the heat to a medium and let it simmer for 5 minutes.

Wash your clams,
Wash your clams,

drain, and add the clams to the stock.
drain, and add the clams to the stock.

So let the clams open, it’ll take about 3 minutes.
So let the clams open, it’ll take about 3 minutes.

They’re all open.
They’re all open.

Turn it off.
Turn it off.

So pick up the clams, let them cool down a couple of minutes,
So pick up the clams, let them cool down a couple of minutes,

then separate their meat from their shells.
then separate their meat from their shells.

After the meat has been separated from their shells,
After the meat has been separated from their shells,

strain the stock or the broth through a thin mesh
strain the stock or the broth through a thin mesh

but stop before the sand.
but stop before the sand.

Good, okay, don’t use that.
Good, okay, don’t use that.

Take it back to the stove and bring the broth to a boil.
Take it back to the stove and bring the broth to a boil.

Add the ginger, the broth, the red miso, the white miso.
Add the ginger, the broth, the red miso, the white miso.

The white miso or miso in general is pretty salty so…
The white miso or miso in general is pretty salty so…

Add the soya sauce,
Add the soya sauce,

some tablespoon of soya sauce and whisk.
some tablespoon of soya sauce and whisk.

Taste.
Taste.

Hmm… Very flavourful, beautiful.
Hmm… Very flavourful, beautiful.

Doesn’t need any seasoning
Doesn’t need any seasoning

because the miso and the soya sauce are salted
because the miso and the soya sauce are salted

and the clams also so you don’t need to season it.
and the clams also so you don’t need to season it.

We’re going to bring it to a boil and serve
We’re going to bring it to a boil and serve

While your broth comeback to temperature
While your broth comeback to temperature

to its boiling point, prepare your bowls.
to its boiling point, prepare your bowls.

So I like to cut my green onions that I have washed earlier
So I like to cut my green onions that I have washed earlier

in half and to have the white and the green together,
in half and to have the white and the green together,

side by side, so slice it.
side by side, so slice it.

Little bit of green onions to the bowl
Little bit of green onions to the bowl

like about half tablespoon maybe per person.
like about half tablespoon maybe per person.

Sprinkle some wakame.
Sprinkle some wakame.

Sprinkle the seaweeds in the bowl.
Sprinkle the seaweeds in the bowl.

Prepare the tofu so I’m going to get the slice of tofu,
Prepare the tofu so I’m going to get the slice of tofu,

I’m using medium tofu, but you may use soft or hard it’s up to you.
I’m using medium tofu, but you may use soft or hard it’s up to you.

Dice the tofu in small cubes; about the quarter inches.
Dice the tofu in small cubes; about the quarter inches.

I’m generous with my tofu because it’s full of protein.
I’m generous with my tofu because it’s full of protein.

Add about three to four clams,
Add about three to four clams,

few shells to garnish, so pick-up your clams.
few shells to garnish, so pick-up your clams.

Great. Ladle the broth over
Great. Ladle the broth over

maybe tiny bit more.
maybe tiny bit more.

Arrange your clams.
Arrange your clams.

Clam Miso Soup Okinawa. Bon appétit!
Clam Miso Soup Okinawa. Bon appétit!