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If you are a fan of sushi restaurants, the chances are you have seen miso soup somewhere on the menu. But in certain sushi restaurants, they sometimes have two options for their miso soup. The standard one usually comes with tofu and seaweed, tastes similar to our protein miso soup, and the ‘premium’ one that comes with clams and a ‘premium’ price attached to it. Although it might seem redundant to have two offerings of miso soup, the clams really do add an entirely different umami taste to the soup. So if you are interested in trying this version of miso soup, here is a simple recipe to make at home for a fraction of the price!
This soup is somewhere in between low-carb and keto at ~2g carbs per bowl. The soup offers the traditional taste of a great miso soup with an accentuated profile of umami and seafood, really delicious and great to enjoy during the cooler months of the year.
Now, let’s get cooking!
Prepping Time 10M
Cooking Time 2M
Total Time 15M
Net Carb/Serv ~2g
Serving 2 Bowl
1) Gather all the ingredients.
2) De-grit clams by soaking them into a bowl of cold water for 10 minutes.
3) Finley chop green onions and set aside.
4) Make 2 cups of dashi (how to make dashi here).
5) Bring dashi to a boil in stove top pot.
6) Remove clams from bowl of water and add into stove top pot with dashi. Cook until all the calms have opened up, about 2-3 minutes.
8) Add in green onions and serve. Note – if some clams do not open during the cooking process, discard and DO NOT consume.
Hope you enjoy our low-carb Japanese Asari Clam Miso Soup! If you are looking for other soups to keep you warm, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!
Japanese Asari Clam Miso Soup
- 1/2 lb Live Manila/Little Neck Clams
- 2 Cups Dashi
- 2 tbsp Miso
- 1 Stalk Green Onions
- Gather all the ingredients.
- De-grit clams by soaking them into a bowl of cold water for 10 minutes.
- Finley chop green onions and set aside.
- Make 2 cups of dashi (how to make dashi here).
- Bring dashi to a boil in stove top pot.
- Remove clams from bowl of water and add into stove top pot with dashi. Cook until all the calms have opened up, about 2-3 minutes.
- 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).
- Add in green onions and serve. Note - if some clams do not open during the cooking process, discard and DO NOT consume.
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