Discover my must-try Clam Miso Soup recipe, a quick and healthy Japanese delight that skillfully combines the rich umami essence of miso with the briny goodness of clams! This recipe presents a comforting bowl of soup with a delightful twist that’s a seafood lover’s dream. In under 7 minutes, you can relish this easy and satisfying soup, an ideal complement to seafood meals that will envelop you in warmth and flavor!
Why I Love This Recipe
Growing up with a deep appreciation for authentic Japanese cuisine, my Clam Miso Soup recipe has always held a special place in my heart! It’s a unique twist on traditional miso soup, featuring the delightful addition of briny clams that infuse the broth with a rich, umami-packed flavor. When you take your first spoonful, I promise you’ll be transported to the authentic sushi restaurants in Japan, experiencing a warm, savory, and profoundly satisfying taste!
If you’re in search of an easy and authentic miso soup recipe that captures the essence of Japanese culture, look no further! This soup’s base of miso and dashi broth can also be used to create other delicious variations like my protein-packed Egg Miso Soup or my simple Tofu Miso Soup. So why wait? It’s time to embark on this delicious journey and savor the flavors of Japan right from your own kitchen!
Ingredients
Ingredients
- 1/2 lbs Clams – live Manila/Little Neck clams found at Asian grocery stores.
- 2 Cups Dashi –Â fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi.
- 2 tbsp Miso – awase brown Miso works best.
- 1 Stalk Green Onion – finely chopped green onion scallions.
🥢 Dashi Pro Tip
For easier and cost-effective preparation of the dashi, use Hondashi. This quick tip simplifies the process and ensures a flavorful base for your miso soup.
🥢 Miso Note
You have three miso paste options: White Miso, which is mild and sweet; Red Miso, known for its robust and salty flavor; and Brown Miso, or Awase Miso, offering a balanced blend of salty, sweet, and umami. I recommend using Awase Miso but it is a matter of personal preference.
🦪 Clam Note
Manila Clams are the top choice for miso soup due to their natural umami flavor. Littleneck Clams are a suitable alternative. For convenience, use clams that have already been purged of sand from the store.
Directions
Step 1 Add cleaned, de-gritted clams to the boiling Dashi, cover, and cook for 2-3 minutes until the clams open up.
Step 2 Turn off the heat and carefully mix in the miso paste.
🥢 Miso Pro Tip
To maintain the savory umami flavor and preserve the probiotic benefits in miso paste, Avoid Boiling the soup once miso is whisked in.
Step 3 Top with freshly chopped green onion and serve in bowl.
🦪 Clam Serving Tip
Discard Any Clams That Don’t Open after cooking; they might be uncooked or contain sand.
Pairing Recommendations
This clam miso soup complements a wide range of Japanese-style seafood dishes, making it a versatile addition to your meal. Enjoy it with Japanese classic like Japanese Miso Salmon, Yellowtail Carpaccio Sashimi, or Seared Scallops with Spicy Mayo for a delightful combination of flavors. It’s a perfect choice for any seafood-centric Japanese feast.
Frequently Asked Questions
How do I prevent the miso from clumping when I add it to the soup?
To prevent miso from clumping, place it in a strainer and whisk it into the soup until dissolved. Alternatively, you can also mix the miso in a separate bowl by combining boiling hot water and dissolving the miso paste in it, then adding it into the dashi.
Can I serve this soup as a standalone dish, or is it better as a side?
To store leftovers, place the soup in an airtight container and refrigerate. It will stay fresh in the fridge for 7-10 days. When you're ready to enjoy it again, simply microwave to warm it up.
Are there any specific garnishes that work well with this soup?
You can garnish your soup with chopped green onions, seaweed, or myoga (a Japanese herb).
Storage Tips
Store any leftover in an airtight container in the fridge, where it will stay fresh for 3-5 days. When you’re ready to enjoy it again, just microwave it to warm it up.
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Watch How To Make It
Clam Miso Soup
Ingredients
- 1/2 lb Clams
- 2 Cups Dashi
- 2 tbsp Miso
- 1 Stalk Green Onions
Instructions
- Gather all the ingredients.
- Finley chop green onions and set aside.
- Make 2 cups of dashi and bring to a boil.
- Add clams add into stovetop pot with dashi. Cook until all the clams have opened up, about 2-3 minutes.
- Reduce heat to low. Inside a strainer, add miso and mix into water to dissolve (never boil miso as it will lose its umami flavor).
- Add in green onions and serve.
Nutrition
*Values Based Per Serving
