Harari & Ethiopian Muslim
Asari Miso Shiro
An Ethiopian dish of red miso, littleneck clams and parsley, simmered on the stove.
13 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 3 min · Cook 10 min · 13 min total
- easy
- 1
Cut the honewort in about 2 cm size pieces. Wash the clams and put them in a boiling pot of water.
- 2
When the water turns turbid white (muddy white), gently take the foam and white scum on top out.
- 3
Turn down the heat, add the miso, wait for it to dissolve. After dropping the heat, it's important to add the honewort. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
