Clam Miso Soup Recipe
Japanese · Soup · 17 min total
A light, savory Japanese soup with tender clams and silky tofu in a dashi-miso broth, ready in under 20 minutes.
5
min prep
min prep
12
min cook
min cook
2
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 lb fresh manila clams, scrubbed
- 2 cups dashi (or 2 cups water + 1 tsp dashi granules)
- 2 tbsp white miso paste
- 1/2 block silken tofu, cut into 1/2-inch cubes
- 1 green onion, thinly sliced
- 1 tsp sake (optional)
Instructions
- Rinse clams under cold water, discarding any that are open or cracked.
- In a medium pot, bring dashi to a gentle simmer over medium heat.
- Add clams and sake (if using). Cover and cook until clams open, about 4-6 minutes. Discard any unopened clams.
- Reduce heat to low. Place miso paste in a small ladle, dip ladle into broth, and whisk until miso dissolves. Add tofu and gently heat through, about 1 minute. Do not boil.
- Ladle into bowls, garnish with green onion, and serve immediately.
Tips
- Use white miso for a milder flavor; red miso can be substituted for a stronger taste.
- Clams can be replaced with small littleneck clams; adjust cooking time as needed.
- Leftover soup can be refrigerated for up to 1 day, but reheat gently to avoid toughening clams.
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