Clam Miso Soup

Discover my must-try Clam Miso Soup recipe, a quick and healthy Japanese delight that skillfully combines the rich umami essence of miso with the briny goodness of clams! This recipe presents a comforting bowl of soup with a delightful twist that’s a seafood lover’s dream. In under 7 minutes, you can relish this easy and satisfying soup, an ideal complement to seafood meals that will envelop you in warmth and flavor!

Japanese clam asari miso soup served in a red Japanese style soup bowl topped with green onions, top down shot.

Why I Love This Recipe

Growing up with a deep appreciation for authentic Japanese cuisine, my Clam Miso Soup recipe has always held a special place in my heart! It’s a unique twist on traditional miso soup, featuring the delightful addition of briny clams that infuse the broth with a rich, umami-packed flavor. When you take your first spoonful, I promise you’ll be transported to the authentic sushi restaurants in Japan, experiencing a warm, savory, and profoundly satisfying taste!

If you’re in search of an easy and authentic miso soup recipe that captures the essence of Japanese culture, look no further! This soup’s base of miso and dashi broth can also be used to create other delicious variations like my protein-packed Egg Miso Soup or my simple Tofu Miso Soup. So why wait? It’s time to embark on this delicious journey and savor the flavors of Japan right from your own kitchen!



  • Clams – live Manila/Little Neck clams found at Asian grocery stores.
  • Dashi fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi.
  • Miso – awase brown Miso works best.
  • Green Onion – finely chopped green onion scallions.

🥢 Dashi Pro Tip

For easier and cost-effective preparation of the dashi, use Hondashi. This quick tip simplifies the process and ensures a flavorful base for your miso soup.

🥢 Miso Note

You have three miso paste options: White Miso, which is mild and sweet; Red Miso, known for its robust and salty flavor; and Brown Miso, or Awase Miso, offering a balanced blend of salty, sweet, and umami. We recommend using Awase Miso but it is a matter of personal preference.

🦪 Clam Note

Manila Clams are the top choice for miso soup due to their natural umami flavor. Littleneck Clams are a suitable alternative. For convenience, use clams that have already been purged of sand from the store.

Japanese clam asari miso soup served in a red Japanese style soup bowl topped with green onions, top down shot.


Step 1 Add cleaned, de-gritted clams to the boiling Dashi, cover, and cook for 2-3 minutes until the clams open up.

Clams cooking in dashi broth.

Step 2 Turn off the heat and carefully mix in the miso paste.

Miso being added to clam miso soup.

🥢 Miso Pro Tip

To maintain the savory umami flavor and preserve the probiotic benefits in miso paste, Avoid Boiling the soup once miso is whisked in.

Step 3 Top with freshly chopped green onion and serve in bowl.

Clam miso soup with green onions in a pot.

🦪 Clam Serving Tip

Discard Any Clams That Don’t Open after cooking; they might be uncooked or contain sand.

Pairing Recommendations

This clam miso soup complements a wide range of Japanese-style seafood dishes, making it a versatile addition to your meal. Enjoy it with Japanese classic like Japanese Miso Salmon, Yellowtail Carpaccio Sashimi, or Seared Scallops with Spicy Mayo for a delightful combination of flavors. It’s a perfect choice for any seafood-centric Japanese feast.

Japanese clam asari miso soup served in a red Japanese style soup bowl topped with green onions, top down shot.

Frequently Asked Questions

How do I prevent the miso from clumping when I add it to the soup?

To prevent miso from clumping, place it in a strainer and whisk it into the soup until dissolved. Alternatively, you can also mix the miso in a separate bowl by combining boiling hot water and dissolving the miso paste in it, then adding it into the dashi.

Can I serve this soup as a standalone dish, or is it better as a side?

To store leftovers, place the soup in an airtight container and refrigerate. It will stay fresh in the fridge for 7-10 days. When you're ready to enjoy it again, simply microwave to warm it up.

Are there any specific garnishes that work well with this soup?

You can garnish your soup with chopped green onions, seaweed, or myoga (a Japanese herb).

Storage Tips

Store any leftover in an airtight container in the fridge, where it will stay fresh for 3-5 days. When you’re ready to enjoy it again, just microwave it to warm it up.

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Watch How To Make It

Japanese clam asari miso soup served in a red Japanese style soup bowl topped with green onions.

Clam Miso Soup

Experience the delightful flavors of Clam Miso Soup, a Japanese seafood classic. This umami-packed dish with briny clams will satisfy your cravings!
4.70 from 13 votes
Course: Soup
Cuisine: Japanese
Keyword: asari miso soup, clam miso soup
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 2 bowls
Print Recipe
Calories: 50kcal


  • 1/2 lb Clams
  • 2 Cups Dashi
  • 2 tbsp Miso
  • 1 Stalk Green Onions


  • Gather all the ingredients.
    Ingredients for clam miso soup.
  • Finley chop green onions and set aside.
    Chopped green onions.
  • Make 2 cups of dashi and bring to a boil.
    Dashi in a pot.
  • Add clams add into stovetop pot with dashi. Cook until all the clams have opened up, about 2-3 minutes.
    Clams cooking in dashi broth.
  • Reduce heat to low. Inside a strainer, add miso and mix into water to dissolve (never boil miso as it will lose its umami flavor).
    Miso being added to clam miso soup.
  • Add in green onions and serve.
    Clam miso soup with green onions in a pot.


Calories: 50kcal | Carbohydrates: 6g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 737mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
*Values Based Per Serving
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