Japanese Clam Miso Soup (Asari no Miso Shiru)
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Japanese Clam Miso Soup (Asari no Miso Shiru)
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A simple and flavorful recipe that's sure to be a favorite.
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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
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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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