Flavorful manila clam soup in dashi kombu stock, garnished with green onion. The umami from kombu matches perfectly with the delicious essence of the clam stock.
As soon as you purchase the clams, you must purge them of sand and clean them following my tutorial. Use 2 cups water and 1 Tbsp Diamond Crystal kosher salt and start this process 1 hour prior to cooking.
To Prepare the Clam Miso Soup
In a medium pot, put the clean ½ lb Manila clams, 2 cups water, and 1 piece kombu (dried kelp) and bring it to a boil over medium heat.
When all the clams open up, turn off the heat immediately and do not overcook it. Remove and discard the kombu.
Use a ladle and dissolve 2 Tbsp miso. Each brand of miso has different saltiness, so adjust the taste of the soup by adding more water or miso (add a small amount at a time).
Serve the Clam Miso Soup in individual soup bowls. Sprinkle with 1 green onion/scallion (chopped). When you need to reheat the soup, make sure you DO NOT BOIL the miso soup because it will lose its flavor.
To Store
You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for 24 hours.