Delicious Japanese Clam Miso soup made with fresh clams, miso paste and dashi stock. A tasty soup that’s perfectly briny and full of umami flavor.
If you haven’t had clam miso soup, you are 100% missing out! Adding fresh clams to miso cooked in a dashi stock is a combination you have to taste to believe.
Full of briny, umami goodness, this healthy authentic Japanese soup can be enjoyed all year round!
What is Japanese Clam Miso Soup?
Japanese Clam Miso Soup is a flavorful, briny soup made from dashi stock and miso paste. Clams, or asari as it is called in Japan, adds a distinct and unique flavor and compliments miso very well.
It’s a traditional Japanese soup that is served in many Japanese restaurants, especially sushi bars, and perfectly compliments Japanese meals.
What are the instruction to make miso soup?
First, de-grit or de-sand clams in salt water for approximately 15-20 minutes. Then in a large pot, boil water on medium-high heat and add bonito flakes to make the dashi broth.
Next, drain water from the clams and add it to the dashi broth and give it a good stir. When all clams have opened up (2-3 minutes), reduce the heat to simmer, mix in the miso and scoop into a serving bowl and top with fresh chopped scallions.
What kind miso should I use?
There are 3 main kinds of miso used in Japanese cooking:
- White Miso Paste – saltier and light in taste
- Red Miso Paste – stronger in miso flavor and bold
- Brown Miso Paste (awese miso) – mix of the 2 and the one we prefer to use.
What are the nutrition facts for Japanese miso soup?
- 50 Calories
- 6g Carbohydrates
- 1g Fiber
- 5g Protein
- 1g Fat
- 5g Cholesterol
- 737mg Sodium
- 60mg Potassium
- 21mg Calcium
- 126iu Vitamin A
- 1iu Vitamin C
Why do you soak the clams in water?
To de-grit or de-sand the clams. Most clams are already de-sanded before being sold, but just in case, it’s good practice to do it at home.
What is dashi stock and how do you make it?
Dashi stock is a very popular broth used in many Japanese recipes. It is made from bonito flakes and/or kombu seaweed. When you taste the umami in Japanese cuisine, most likely what you’re tasting is from the dashi stock.
You can also make instant dashi by adding some hondashi into water.
What kind of clams work best in miso soup?
Manila clams, work the best because of the natural umami flavor. But you can also use littleneck clams as well.
Did you have any tips on making this Japanese Clam Miso Soup recipe?
- Try to buy manila clams that have already been de-gritted/de-sanded to save time.
- Never boil the miso soup as it will lose its flavor and natural probiotic properties.
- Use hondashi to make instant dashi.
Looking for other healthy Japanese recipes?
- Japanese Hamburger Steak
- Japanese Miso Salmon
- Japanese Beef Fried Rice
- Japanese Steamed Eggs
- Japanese Cabbage Salad
Now, let’s get making this Japanese Clam Miso Soup recipe!
- Prepping Time 10M
- Cooking Time 2M
- Total Time 12M
- 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) and bring to a boil.
5) Remove clams from bowl of water and add into stove top pot with dashi. Cook until all the clams have opened up, about 2-3 minutes.
6) 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).
7) 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 your Japanese Clam Miso Soup!
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Japanese Clam Miso Soup
- 1/2 lb Clams Live Manila/Little Neck
- 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) and bring to a boil.
- Remove clams from bowl of water and add into stove top pot with dashi. Cook until all the clams 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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