Asari Clam Miso Soup
An incredibly sophisticated and deeply savory variation of everyday miso soup. Fresh Asari (littleneck clams) release their pristine, salty ocean juices directly into the dashi broth, creating a wildly complex and umami-packed soup.
Ingredients
- 1/2 lb Fresh Asari clams littleneck clams
- 3 cups Dashi stock
- 2.5 tbsp Red or Awase Miso paste
- 1 Green onion finely chopped
- 1 tbsp Sake
Instructions
- Purge the Clams: Place the fresh clams in a bowl of cold, heavily salted water (like seawater). Cover with a dark cloth and let them sit for 1 to 2 hours so they spit out any sand. Scrub the shells vigorously under running cold water before cooking.
- Simmer the Broth: In a medium pot, bring the dashi stock and 1 tbsp of sake to a gentle simmer. Do not boil vigorously.
- Cook the Clams: Gently drop the clean clams into the simmering dashi broth. Cook for about 3 to 4 minutes until the shells pop wide open, releasing their briny juices into the soup. Skim any foam off the top.
- Dissolve the Miso: Turn off the heat completely (boiling miso kills its delicate aroma). Scoop out a ladle of the hot clam broth into a small bowl, whisk the miso paste into it until totally dissolved, and pour it back into the pot. Stir gently.
- Serve: Immediately ladle the hot soup and the open clams into serving bowls. Discard any clams that did not open. Garnish heavily with chopped green onions and serve hot.
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