Miso Soup with Manila Clams

Sushi For Dummies

Miso soup with Manila clams is a big hit in Japan, and for good reason. The nutty flavor of miso finds a perfect partner in the sweet flavor of clams. If you can’t find Manila clams, choose another type of clam, preferably small ones.

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

Submerge the clams in cold, lightly salted water for several hours in the refrigerator.

This soak allows them to release any sand.
Drain and then scrub the clams well under running water.
Discard any clams that don’t shut when touched.

Not closing indicates that they’re dead.
Place the clams and the 4 cups water in a pot, bringing them to a boil over high heat.
Skim off any foam forming on the surface of the stock.
Reduce the heat to low and then simmer the clams for 4 to 5 minutes, until open.

Discard those that don’t open.
Dissolve the miso in 1/4 cup of the hot clam stock in a small bowl.
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.
Thinly slice the scallions.
Add 4 tablespoons scallions to the soup and remove the soup from the heat.
Ladle the soup into 4 bowls, dividing the clams equally.

Serve immediately.

Per serving: Calories 71 (From Fat 14); Fat 2g (Saturated 0g); Cholesterol 23mg; Sodium 781mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 11g.

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.

About This Article

About the book author:

‍Judi Strada has a bachelor’s degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for The Sheraton World Cookbook and The Culinary Festival Cookbook and coauthor of The Best of San Diego. She is a frequent cooking guest on television and radio shows on both coas ts. Judi, an award-winning writer, is currently food editor of San Diego Magazine; kitchen garden editor of Garden Compass Magazine; and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames d’Escoffier, San Diego.

Mineko Takane Moreno, born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macy’s, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals.