Clam Miso Soup is a traditional Japanese soup that combines the umami of Dashi with the savory richness of sweet white and red miso. This easy, healthy soup is filled with fresh clams, tofu, seaweed, and a hint of ginger, making it a perfect dish for a cozy meal. Serve this flavorful seafood miso soup […]
Combine Dashi and water in a large pot over medium-high heat and bring to boil for five minutes. Add the clams, cover; 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. 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 the top with the green onion. Serve immediately.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
