What is Clam Miso Soup?
Ever thought about taking your everyday miso soup to the next level? Look no further than asari miso soup!
As the name suggests, asari miso soup is a variation that spotlights asari clams. The savory depth of miso paste combined with the intense seafood umami from the clams makes this miso soup variation one of the most popular in Japan. Because of the umami from the clams, you don’t need to use dashi stock for this variation.
Asari clams are the go-to choice in Japan, but don’t let that stop you. The great thing about this dish is that it can be adapted to suit whatever clams you can get locally. Why not gather some fresh clams from your local market and give this Japanese favorite a try in your own kitchen?
Key Ingredients & Substitution Ideas
- Clams – Preferably fresh and local. Asari clams are traditional in Japan, but Manila, Littleneck, Cherrystone, or Cockles work well too.
- Kombu (dried kelp) – A small piece adds umami depth without overwhelming the delicate clam flavor.
- Miso paste – I recommend yellow (Awase) or red miso for this dish.
- Other ingredients – Sake, salt, chopped green onions (garnish).
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Clam Miso Soup at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Mix water with fine sea salt in a large bowl. Rinse the clams under cool running water, scrubbing gently if needed. Place the clams in the saltwater mixture. Let them soak for 1 hour, allowing them to “breathe out” any sand.
This salt water bath mimics the clams’ natural environment, encouraging them to purge sand. It’s a crucial step for grit-free soup!
In a separate bowl, combine water and a piece of kombu (dried kelp). Allow this mixture to sit alongside the clams, infusing the water with a rich, savory flavor. If you don’t have kombu in your pantry, you can skip this step and use plain water instead.
After 1 hour, give the clams a final rinse under cool water. Place them in a large pot. Add a generous splash of sake to the pot. Heat over medium until you see the first wisps of steam, then reduce to low.
Cover and let the clams steam for 5 minutes or until they pop open.
Remove the opened clams from the pot, but let their flavorful juice stay behind. Pour your kombu stock into the pot with the clam juice. Heat this umami-rich mixture over low-medium heat. Just before it reaches a boil, fish out the kombu.
Add the clams to the broth, simmering for a quick 1-2 minutes. Turn off the heat, then gently stir in the miso paste until it’s well combined.
Always add miso after the pot is off the heat for the best flavor.
Ladle miso soup into bowls, making sure each serving gets a fair share of clams. Crown each bowl with a sprinkle of freshly chopped green onions.
I hope you enjoy this Clam Miso Soup recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Miso Soup Recipes
Japanese Clam Miso Soup (Asari no Miso Shiru)
Ingredients
- 450 g clams Manila or similar
- 500 ml water for soaking clams
- 2 tsp salt
- 5 g dried kelp (kombu)
- 1100 ml water for kombu dashi
- 3 tbsp sake
- 4 tbsp yellow miso paste (awase miso)
- finely chopped green onions
Instructions
- Place 450 g clams in a colander and rinse under running water to clean the shells. Remove any clams with broken shells. Pour 500 ml water into a bowl and mix in 2 tsp salt. Once dissolved, add the clams and soak for 1 hour to purge them of salt.
- At the same time, fill a separate bowl with 1100 ml water and add 5 g dried kelp (kombu). Soak for 1 hour to rehydrate the kombu and make kombu dashi.
- After 1 hour, drain the clams and rinse with running water once more to ensure all of the sand is removed. Transfer to the pot you intend to make the miso soup in and add 3 tbsp sake.
- Heat the pot over medium and when the sake starts to bubble, place a lid on top and let the clams steam for 5 minutes or until they have opened.
- Scoop the clams out of the pot using a slotted spoon and set aside in a bowl. Pour the kombu dashi into the pot with clam juices and bring the mixture to almost boiling. Reduce to a simmer and remove the sheet of kombu.
- Add the clams back in and simmer for 1-2 minutes.
- Turn off the heat, then use a mesh spoon to incorporate 4 tbsp yellow miso paste (awase miso).
- Divide the soup and clams into serving bowls and garnish with finely chopped green onions. Enjoy!
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