A rich and diversified world of miso is waiting to be enjoyed. You can use any salty (not sweet) miso, red or white, for this soup; this recipe recommends shinshu miso, which is a pale salty miso.
Preparation time: 10 minutes
Cooking time: 15 minutes
Yield: 4 servings
1 pound (20 to 24) Manila clams or other very small clams
4 cups water
1/4 cup shinshu miso
4 tablespoon sliced scallions
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Submerge the clams in cold, lightly salted water for several hours in the refrigerator.
This soak allows them to release any sand.
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Drain and then scrub the clams well under running water.
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Discard any clams that don’t shut when touched.
Not closing indicates that they’re dead.
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Place the clams and the 4 cups water in a pot, bringing them to a boil over high heat.
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Skim off any foam forming on the surface of the stock.
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Reduce the heat to low and then simmer the clams for 4 to 5 minutes, until open.
Discard those that don’t open.
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Dissolve the miso in 1/4 cup of the hot clam stock in a small bowl.
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Pour the dissolved miso into the pot of clam stock, stirring gently for a moment or two.
Be careful not to knock the clams out of their shells.
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Thinly slice the scallions.
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Add 4 tablespoons scallions to the soup and remove the soup from the heat.
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Ladle the soup into 4 bowls, dividing the clams equally.
Serve immediately.
Miso soup with clams is best served right away; however, you can gently reheat it if you’re careful not to knock the clams out of their shells.