Clam Miso Soup
Ingredients
- 1 teaspoon fresh ginger, peeled and grated
- 2 cups Dashi, see definition
- 2 cups water
- 18 pieces small fresh clams, scrubbed
- 3 tablespoons sweet white miso, aka shiro-miso
- 1 tablespoon red miso, aka-miso
- 1 tablespoon soy sauce
- 1 tablespoon wakame seaweed
- 1 tablespoon tofu, cut into small cubes
- 1 small green onion, thinly sliced
Instructions
- Combine Dashi and water in a large pot over medium-high heat and bring to boil for five minutes. Add the clams, cover; simmer until clams open, about three minutes (discard clams that do not open). Remove from heat. Transfer clams to a bowl. Remove meat from shells; reserve meat and shells separately. Strain broth through a fine strainer and return the broth to the rinsed pot.
- In a bowl, mix the sweet white miso (shiro-miso), the red miso (aka-miso), and the Soya sauce together. Bring the broth to a simmer. Add 1/4 cup broth to miso; stir until miso dissolves. Whisk miso into the broth in a pot. Add grated ginger juice and keep warm over medium-low heat (do not boil).
- Place a clam shell in each bowl. Place 3 pieces of clam meat in each shell. Sprinkle around the wakame seaweed and tofu, ladle the broth over and garnish the top with the green onion. Serve immediately.
Video
Notes
Cooking Tips for Clam Miso Soup:
Use Fresh Clams for Best Flavor
To make your Clam Soup with Tofu even more flavorful, use fresh clams. Their briny sweetness enhances the overall taste of your miso soup, making it closer to an authentic Japanese seafood soup.
Make Your Own Dashi Broth
For a truly homemade miso soup, try making your own Dashi broth. Using kombu (dried seaweed) and bonito flakes gives the soup a rich umami flavor, making it the perfect base for a traditional miso soup.
Adjust Miso to Taste
For a balanced flavor in your Seafood Miso Soup, mix both sweet white miso (shiro-miso) and red miso (aka-miso). The combination adds complexity and depth to your broth.
Add Seaweed for Texture
Wakame seaweed not only adds texture but also enhances the flavor of your homemade miso soup. Its subtle taste complements the richness of the miso broth, creating an authentic Japanese soup experience.
Perfect Your Tofu Preparation
When adding tofu to your Clam Soup with Tofu, cut it into small cubes and gently heat it in the broth. This allows the tofu to absorb the flavors of the miso and broth without losing its shape.
More Cooking Tips…
Don’t Overcook the Clams
For the best Japanese Clam Soup, ensure that the clams are cooked just enough to open. Overcooking them can lead to tough clams, which will affect the texture of your miso soup.
Ginger for Extra Flavor
Adding fresh grated ginger juice gives your Miso Soup with Clams a subtle zing, enhancing its freshness and giving it a slight kick. Ginger is a key ingredient in many Healthy Asian Soup Recipes, so don’t skip this step.
Keep the Soup at a Simmer
Once the miso is added to the broth, keep the soup at a gentle simmer. Boiling the soup can break down the miso and tofu, affecting the soup’s texture and flavor.
Serve Immediately
For the best experience, serve your Clam Miso Soup hot. The fresh ingredients will shine, and the warmth will help meld the flavors together, creating a comforting Japanese broth soup.
Customize to Your Taste
Feel free to adjust the amount of miso, clams, or tofu to suit your preferences. Making this easy miso soup recipe your own will make it even more enjoyable for everyone at the table!
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