Challenge: Under the Sea
Dish: Mia's Miso and Shiitake Clam Broth
1 2/3 cup water, simmer
4 dried shiitake, dried
2 tbsp miso, blonde
3 ½ cup fresh clams, with shells
1 cup mussels
2 oz seaweed, chiffonade
1 tbsp chives, thinly sliced
Simmer shiitakes in water until soft. Add clams and mussels. Let them cook until almost done. Remove.
Add sake, seaweed, and chives. Then add miso, stir until dissolved. After reduced, re add the mussels and clams that
you set aside. Garnish with chili oil.