Miso Soup, from Japan

What Is Miso Soup?

Miso soup is a traditional Japanese soup made by combining dashi stock with miso, a fermented soybean paste. It is a staple of Japanese home cooking and is served in many regional and seasonal variations. Common additions include tofu, wakame seaweed, green onion, vegetables, mushrooms and seafood.

Dashi and Miso

Dashi is the aromatic stock that forms the foundation of the soup. A common version is made with kombu and katsuobushi (dried bonito flakes), although other styles are used. White miso (shiro miso) is generally milder and sweeter, while red miso (aka miso) has a deeper, more robust flavour. The amount and combination of miso can be adjusted to suit the stock and ingredients.

Clam Miso Soup: Ingredients

• 5 mL freshly grated ginger (1 teaspoon)
• 500 mL dashi stock
• 500 mL water
• 18 small fresh clams, scrubbed
• Approximately 54 g sweet white miso (3 tablespoons)
• Approximately 18 g red miso (1 tablespoon)
• 15 mL soy sauce
• 5 g dried wakame seaweed, rehydrated as directed
• 15 g firm tofu, cut into small cubes
• 1 small green onion, thinly sliced

Method

1. Combine the dashi and water in a large pot and bring to a gentle boil.
2. Add the scrubbed clams, cover and simmer until the shells open and the clams are cooked, approximately 3 minutes depending on size.
3. Remove the clams. Discard any that do not open during cooking. Remove the meat from the shells and reserve it.
4. Strain the broth through a fine sieve and return it to a clean pot.
5. In a bowl, combine the white miso, red miso and soy sauce. Whisk in a little hot broth until smooth, then return the mixture to the pot.
6. Add the ginger, wakame and tofu. Warm gently without allowing the soup to boil vigorously.
7. Return the clam meat to the soup just before serving. Garnish with sliced green onion.

Food Safety for Clams

Purchase clams from an approved supplier and keep them refrigerated until preparation. Discard cracked or damaged shells and follow supplier guidance for cleaning. Cook the clams thoroughly and discard any that do not open during cooking. Prevent cross-contamination between raw shellfish and ready-to-eat ingredients.

Chef’s tip: Dissolve miso in a little hot broth before adding it to the pot. Avoid boiling vigorously after adding miso, which can dull its aroma and alter the flavour.