Makes 4 servings

Notes: Regular mushrooms, including their stems, can be used in place of the shiitakes; mustard greens can be used instead of mizuna. Season to taste with soy sauce.

How to Make It

Step 1

Rinse and drain shiitakes. Trim off and discard stems. Thinly slice mushroom caps.

Step 2

In a 4- to 5-quart pan, combine mushrooms, broth, rice, onion, and 2 cups water. Cover and bring to a boil over high heat. Reduce heat and simmer 10 minutes.

Step 3

Meanwhile, scrub clams under cool running water. Discard any that do not close when touched.

Step 4

Add clams to pan, turn heat to high, cover, and bring to a boil again. Reduce heat and simmer until clams open, about 10 minutes more.

Step 5

Stir in mizuna, then ladle soup into wide bowls.

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