Clam Soup (Clam Miso Soup) あさりの味噌汁

Jump to Recipe Discussion
  • Clam Miso Soup in a bowl.Halloween is here and I turn another year older.  I can’t help but reflect on life a bit so bear with me.  As I write this post, I think about how much my blog has grown since I started blogging last year.  I’m sincerely thankful for my family, friends, and readers for your love and support.

    Throughout a day I receive kind messages from readers giving me feedback on the food they cooked using my recipes.  There are many recipes to choose from out there, but you trusted mine and gave it a try.  These kind messages keep me going and have been the source of my fundamental strength to keep my blog alive.  So thank you, thank you for making my life a little more meaningful everyday.  🙂

    Today I’d like to share one of my favorite miso soup, Clam Soup (あさりの味噌汁; Asari Miso Soup).


    Clam Miso Soup in a bowl.
    When I make my clam miso soup, I like to use kombu dashi instead of my regular dashi stock.  The umami from kombu matches perfectly with the delicious essence coming from clam stock.  It feels like an oceanic culinary experience.  I also suggest using nothing but clams as ingredients – no tofu or wakame seaweed.  That’s just my personal preference, but if you like to enjoy clam miso soup, you do not want to mix up the delicate clam flavor with other ingredients.

    I hope you will give this easy miso soup a try.  Happy Halloween and have fun trick-or-treating!

    Clam Miso Soup in a bowl.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    0 from 0 votes
    Clam Miso Soup | Just One Cookbook.com
    Clam Soup (Clam Miso Soup)
    Prep Time
    5 mins
    Cook Time
    5 mins
    Total Time
    10 mins
     
    Course: Soup
    Servings: 2
    Author: Nami
    Ingredients
    • ½ lb Manila clams (½ lb = 200 g)
    • 2 cups water (2 cups = 500 ml)
    • 2 inch kombu (dried kelp) (2" = 5 cm) (optional, see Notes)
    • 2 Tbsp miso (I use awase miso)
    • 1 green onion/scallion
    For Degrit Clams:
    • 2 cups water
    • 1 Tbsp Kosher salt
    Instructions
    1. Gather all the ingredients.

      Japanese Clam Soup with Clear Broth Ingredients
    2. De-grit clams (Read my How To page for details and complete process). Even though they are “ready to use”, I highly recommend doing this process. Here’s a quick version. Add 1 Tbsp. salt in 2 cups water. Place a sieve in the bowl so that any sand and grit the clam purge would stay on the bottom of the bowl instead of being consumed by the clams again.
      Clam Miso Soup 1
    3. Place the clams inside the sieve without overlapping each other. The water level should be right around the clam’s mouth. If there isn’t enough salt water, make more using the same ratio of water and salt. Cover with aluminum foil (to make it dark) and leave it in a cool place for 2 hours. This should give clams enough time to purge sand and grit.
      Clam Miso Soup 2
    4. Wash the clams carefully with a brush. Clams are now ready to use.
      Clam Miso Soup 3
    5. Gently clean the dashi kombu with a damp cloth (DO NOT WASH) but leave the white powdery substances which contribute to the umami flavor in the stock.
      Clam Miso Soup 4
    6. Put clams, water, and dashi kombu in a pot and bring it to a boil over high heat.
      Clam Miso Soup 5
    7. When boiling, reduce heat to low.
      Clam Miso Soup 6
    8. Skim off scum and here’s how I do it. Prepare a cup/bowl of water and a fine mesh strainer and scoop off scum. Dip the strainer in water to clean while scooping.
      Clam Miso Soup 7
    9. Turn off the heat immediately after clams are all open. Remove the dashi kombu.
      Clam Miso Soup 8
    10. Add miso 1 Tbsp. at a time. Each brand of miso has different saltiness so adjust accordingly.
      Clam Miso Soup 9
    11. If you do not have a miso strainer, use a ladle and dissolve miso in there so you can make sure all the miso paste are dissolve before adding more.
      Clam Miso Soup 10
    12. When you are ready to serve, heat up miso soup, but DO NOT BOIL miso soup (because it will lose the miso flavor). Serve in miso soup bowl and sprinkle chopped green onion.
    Recipe Notes

    Kombu (dried kelp): If you don't have dashi kombu, you can omit; however the flavor will lack nice umami from kombu.

    Preparation time is not including the time for de-gritting clams.

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

     

    You Might Also Like...

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

  • Rhonda wrote:
  • Asmita wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • Liz wrote:
    • Nami wrote:
  • Vivienne wrote:
  • Vi wrote:
    • Nami wrote:
  • Kitchen Belleicious wrote:
  • ping wrote:
  • yummychunklet wrote:
  • Lisa H. wrote:
  • Eri wrote:
  • Candice wrote:
    • Nami wrote:
  • Kristy wrote:
  • Luciana wrote:
  • Carolyn Jung wrote:
  • Peggy wrote:
    • Nami wrote:
  • Choc Chip Uru wrote:
  • kitchenriffs wrote:
  • Eha wrote:
    • Nami wrote:
  • Lynna wrote:
  • Baby Sumo wrote:
  • Esther wrote:
  • Caroline Foo wrote:
    • Nami wrote:
  • Elin wrote:
  • albertocook wrote:
  • Hester @ Alchemy in the Kitchen wrote:
  • Andrea wrote:
  • Lucy @ Lucy eats wrote:
  • Sissi wrote:
  • Rowena @ Apron and Sneakers wrote:
    • Nami wrote:
  • Jenny wrote:
  • Martyna @ Wholesome Cook wrote:
  • jody wrote:
    • Nami wrote:
  • Muna Kenny wrote:
  • Hotly Spiced wrote:
  • Orchidea wrote:
  • Orchidea wrote:
  • The Café Sucré Farine wrote:
  • Kimby wrote:
  • Susan wrote:
    • Nami wrote:
  • J.C. Montalvo wrote:
    • Nami wrote:
  • Sandra’s Easy Cooking wrote:
  • Ramona wrote:
  • Katerina wrote:
  • Jean (Lemons and Anchovies) wrote:
  • Lori Lynn wrote:
  • Food Jaunts wrote:
  • hui wrote:
  • Jenn and Seth wrote:
  • Linda | The Urban Mrs wrote:
  • donna mikasa wrote:
    • Nami wrote:
  • Allison (Spontaneous Tomato) wrote:
  • Sammie wrote:
  • PolaM wrote:
  • Ellena | Cuisines Paradise wrote:
  • amy @ uTryIt wrote:
  • Blackswan wrote:
  • Chung-Ah | Damn Delicious wrote:
  • Beth Michelle wrote:
  • Bam’s Kitchen wrote:
  • Adora’s Box wrote:
  • cquek wrote:
  • Sandra wrote:
  • Cucina49 wrote:
  • Kankana wrote:
  • Kelly @ Inspired Edibles wrote:
  • Nancy/SpicieFoodie wrote:
  • Lorraine @ Not Quite Nigella wrote:
  • Jen Laceda | Tartine and Apron Strings wrote:
  • anna wrote:
  • Fern @ To Food with Love wrote:
  • Helene Dsouza I Masala Herb wrote:
  • Jeno @ Week Nite Meals wrote:
  • Mseeyah wrote:
  • A_Boleyn wrote:
  • ashley – baker by nature wrote:
  • mjskit wrote:
  • mjskit wrote:
  • Alice wrote:
  • Raymund wrote:
  • Soni wrote:
  • Reem | Simply Reem wrote:
  • Baltic Maid wrote:
  • Jill @ MadAboutMacarons wrote:
  • Charles wrote:
  • Suzanne wrote:
  • Kiran @ KiranTarun.com wrote:
  • Patty wrote:
  • Shirley wrote:
  • ChopinandMysaucepan wrote:
  • enjoyla wrote:
    • Nami wrote:
  • Phillip wrote:
  • Stefani wrote:
    • Nami wrote:
  • Ruriko wrote:
    • Nami wrote:
  • Debbie Sakamoto wrote:
    • Nami wrote:
  • Sylvia wrote:
    • Nami wrote:
      • Sylvia wrote:
        • Nami wrote:
  • Vivian wrote:
    • Nami wrote:
  • asheville14 wrote:
    • Nami wrote:
  • Diana wrote:
    • Nami wrote:
  • Bob F wrote:
    • Nami wrote:
  • Frances Okura wrote:
    • Nami wrote:
  • Josh wrote:
    • Nami wrote: