My mom's spinach soup is all about the clams. The clean broth is a nice contrast with the sweetness of spinach. The ingredients are few but the taste is plentiful.
Serves 4 (soups are usually served with rice and a few vegetable dishes)
 |
| Melchi and dashima coming to a boil |
· Dozen and a half littleneck clams
· 1 bunch of spinach
· ½ C of melchi (small dried fish)*
· 1 stalk of dashima**
Steps:
1. Scrub and clean clams. Put them in clean water for at least 30 minutes (they will release sand)
2. Clean spinach thoroughly to get out dirt.
3. Put melchi and dashima in a pot with 6C water.
4. Bring to a boil and simmer for ten minutes.
5. Strain out the melchi and dashima (you can reuse dashima one more time or slice and serve in a soup later).
6. Add clams to the broth and simmer until they open.
7. Turn off heat and add spinach a handful at a time.
8. Serve with your favorite rice.
*You can find melchi at any Corean grocery. Use the larger ones for making soup broth.
**Dashima is also known as kombu in Japanese; it is a type of seaweed.
*You can find melchi at any Corean grocery. Use the larger ones for making soup broth.
**Dashima is also known as kombu in Japanese; it is a type of seaweed.
