Cook Clams In Miso Soup For A Fresh Spin On The Classic

Choose Fresh Clams Select fresh, live clams for the best flavor and texture. Rinse them thoroughly to remove any sand.

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Prepare the Broth Start with a simple dashi broth, the base of traditional miso soup, made from kombu (seaweed) and bonito flakes.

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Add Miso Paste Dissolve white or red miso paste into the hot broth, stirring until smooth.

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Cook the Clams Add the clams to the miso broth and cook until they open, releasing their natural juices into the soup.

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Include Tofu and Seaweed For added texture and flavor, toss in cubes of tofu and strips of wakame seaweed.

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Finish with Fresh Scallions Garnish the soup with finely sliced scallions for a burst of freshness.

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Serve Hot Ladle the clam miso soup into bowls and serve immediately, enjoying the blend of umami-rich flavors.

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Why This Works The clams add a fresh, oceanic flavor that complements the savory miso, creating a balanced and satisfying dish.

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