Asari Clam Miso Soup
Experience the beautiful, briny ocean umami sweetness of fresh Asari clams in a clear, refined Japanese miso soup.
Notes
Elevate your standard miso soup! This elegant recipe utilizes fresh Asari clams simmered in kombu dashi. As the shells pop open, they release a deep, briny, and incredibly sophisticated seafood umami sweetness into the soup broth.
Ingredients (2-3 Servings)
- 1/2 lb Fresh Asari clams (or littleneck clams, purged of sand)
- 3 cups Kombu Dashi stock (kelp-infused water)
- 2-3 tbsp White Miso paste (Shiromiso preferred)
- Finely sliced green onions (for serving)
Instructions
- Ensure clams are purged: Soak clams in salted water for 1-2 hours in the dark so they spit out any remaining sand grains. Scrub the shells clean.
- Simmer cold start: Place the cleaned clams and kombu dashi directly into a pot while cold (starting cold ensures the clams open smoothly and release maximum flavor). Bring to a gentle simmer over medium heat.
- Skim foam & check: As the broth comes to a simmer, skim off any white foam. Watch closely; as soon as a clam shell pops wide open, turn the heat to low. Discard any shells that fail to open.
- Incorporate Miso: Turn off the heat completely. Dissolve the white miso paste into the hot clam broth using a strainer.
- Finish: Pour into traditional soup bowls, ensuring everyone gets plenty of clams, and top with fresh green onions.
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