Japanese•healthy
Miso Soup with Clams
Instead of using dashi, the soup gets its flavor from the natural brininess of the clams and their juices, which, combined with sake, form the base.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 pound Manila or small Littleneck clams
- 1/2 cup sake
- 4 cups water
- 3 tablespoons red miso paste
- 1 small bunch mitsuba, leaves removed, or substitute 1 scallion, thinly sliced
Instructions
- 1
Scrub the clams in several changes of cold water to remove any excess sand.
- 2
In a medium pot, combine the clams with the sake. Cover and bring to boil over high heat. Once the clams start to open (about 1 to 2 minutes), add the water, cover, and bring to boil again. Cook for another 3 to 4 minutes. Uncover and discard any clams that are not open. Carefully stir in the miso paste and continue stirring until the paste is fully dissolved.
- 3
Ladle the soup and clams into individual bowls. Garnish with a few mitsuba leaves or sliced scallions and serve.