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Miso Soup (あさりの味噌汁) – With Clams
Miso soup with clams is a hearty, umami-rich dish that reflects traditional Japanese cooking.
Miso Soup (あさりの味噌汁) – With Clams
Laura Chen
4
30 minutes
10 minutes
80
Japanese
Soup
For this miso soup you cook fresh clams in kombu broth, and the clams release their juices into the soup. It tastes salty and of the sea, and tofu and wakame make it more filling. Serve it as a starter or with rice as a light meal.
Ingredients
- 500 g clams, fresh and thoroughly cleaned
- 960 ml water
- 1 piece kombu (about 10 cm)
- 2-3 tbsp miso paste (to taste, white or red)
- 1 scallion, finely sliced
- 200 g tofu, cut into cubes
- 5 g dried wakame, soaked and cut
Instructions
- Start by preparing the clams. Put them in cold water with a pinch of salt and leave them for about 20 minutes so they spit out any sand. Then scrub them thoroughly under running water and rinse
- Bring the water to a boil in a pot. Add the kombu and simmer over low heat for about 5 minutes to make a light broth. Remove the kombu just before the water starts to boil
- Add the prepared clams and cook until they open. Discard any that stay closed
- In a small bowl, stir a little of the broth into the miso paste until smooth. Pour this mixture back into the pot so the miso spreads evenly. Important: do not let the soup boil from now on, or the miso loses its aroma
- Add the tofu and wakame and warm over low heat until everything is heated through.
- Ladle the soup into bowls and garnish with the scallion
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