Clam Miso Soup

Name: Clam Miso Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb fresh Manila clams, scrubbed; 4 cups water; 1 tsp dashi granules; 2 tbsp sake; 3 tbsp yellow miso paste; 2 stalks green onions, thinly sliced

A savory Japanese soup featuring fresh clams simmered in a light dashi broth and rich miso paste.

20 minEasyServes 495 cal/serving

JapaneseSoupStovetopPescatarianLow CarbDairy-FreeNut-FreeEgg-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

1 lb fresh Manila clams, scrubbed
4 cups water
1 tsp dashi granules
2 tbsp sake
3 tbsp yellow miso paste
2 stalks green onions, thinly sliced

Instructions

1

Combine 4 cups water, 2 tbsp sake, and 1 tsp dashi granules in a pot and bring to a gentle simmer over medium heat.
2

Add 1 lb scrubbed fresh Manila clams to the broth, cover with a lid, and cook for 3 to 5 minutes until the shells pop open.
3

Turn off heat, discard any clams that remained closed, and stir in 3 tbsp yellow miso paste using a mesh strainer or ladle until fully dissolved.
4

Divide soup and opened clams into bowls, then garnish with 2 stalks thinly sliced green onions before serving.

Questions

How long does Clam Miso Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Clam Miso Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Kabocha Nimono side
Buckwheat Soba Sesame Salad salad
Mashed Cauliflower with Roasted Garlic side

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