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Clam Miso Soup

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

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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. 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. 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. 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. 4

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

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Questions

Is there a substitute for miso in Clam Miso Soup?

The entry for Clam Miso Soup calls for 3 tbsp yellow miso paste. In its place: There is no exact match. For the salt and savor, use soy sauce at about half the volume, or tahini with a little soy sauce for body.

Is Clam Miso Soup keto-friendly?

A serving of Clam Miso Soup carries 6 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 30 percent of the budget; against a moderate 100 g low-carb day it is 6 percent.

Does Clam Miso Soup contain shellfish?

Yes: 1 lb fresh Manila clams, scrubbed. The full allergen list for this entry is soy and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Clam Miso Soup?

One serving (the recipe makes 4) has 6 g of carbohydrate in about 95 calories, with 9 g protein and 2 g fat, plus 1 g fiber and 780 mg sodium. The figures are estimates computed from the ingredient list.

How long does Clam Miso Soup keep?

Refrigerate Clam Miso Soup for 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.

Serve it with

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