Clams miso soup Recipe

Clams miso soup


  • 3 cups of dashi stock
  • 20 clams, washed and scrubbed
  • 3 tablespoons of miso paste

How to make Clams miso soup

  1. Discard clams which are open and soak them overnight in salty water (2 cups of water and 2 teaspoons of salt).
  2. Drain clams and put them in a pot, pour in dashi and simmer until clams open.
  3. Skim off foam from the surface.
  4. Add miso paste, mix gently to dissolve it in the soup.
  5. Serve.

Question from the Chef

“What's your favorite way to cook with clams?”

  • Qarpon
    Qarpon says

    are you sure about step 1? didn't quite get it about clams that don't "close" :)

  • Paula
    Paula says

    I meant ones that are open shouldn't be eaten. I have read several recipes calling for discarding open clams and proceeding with cooking of close ones.

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