Miso Soup with Clams
A light, umami-rich Japanese soup with tender clams and aromatic dashi broth. Ready in under 25 minutes with just eight ingredients.
- Total time
- 25 min
- Servings
- 4
- Calories
- 145
- Protein
- 18g
Ingredients
- 4 cups water
- 1 tbsp dashi powder (kombu or bonito)
- 3 tbsp miso paste (white or red)
- 1.5 lbs clams (littleneck or Manila), cleaned
- 8 oz tofu, cubed
- 3 stalks scallions, sliced thin
- ½ sheet nori (seaweed sheet), torn into strips
- 1 tsp soy sauce
Instructions
- 1
Scrub clams under cold running water, discarding any with cracked shells.
- 2
Bring 4 cups water to a boil in a large pot over high heat.
- 3
Stir in dashi powder, then add clams. Cover and simmer until clams open, ~6 minutes.
- 4
Discard any unopened clams. Add tofu and soy sauce; simmer uncovered 2 minutes.
- 5
Turn heat to low. Whisk miso paste with 1/4 cup hot broth until smooth.
- 6
Pour miso mixture back into the pot, stirring gently. Do not boil.
- 7
Ladle soup into bowls. Top with scallions and nori strips. Serve immediately.
Tools you’ll need
- large pot (6-quart)
- wooden spoon
- small bowl or ramekin (for whisking miso)
- ladle
- soup bowls
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