I can’t seem to find anyone who doesn’t like Miso soup—the ubiquitous Japanese soup that is commonly served with Japanese lunch combos (bento boxes) in the United States. I am a big fan of miso soup. It’s light, invigorating with the simplest of ingredients (no scary animal fat floating at the top of the soup!) I love slurping Miso soup—especially when it turns cold in the western hemisphere–holding up the bowl in my two hands and drinking it down. It’s such a comfort food.
This is my Asari Miso Soup, or a deluxe version of plain Miso soup. The addition of clams infuses the traditional serving with a tint of brininess of the clams–an ingredient that perks up the taste immediately. Recently, I had Miso soup with tofu puffs at a Japanese restaurant—another brilliant ingredient that add some texture to the soup…
It took me less than 20 minutes to make my Asari Miso Soup; it’s perfect for a quick lunch meal or light dinner. Just don’t forget the steamed rice.
Other Japanese recipes can be found here.
Ingredients:
½ pound Manila Clams
3 – 4 cups water
2 tablespoons Dashi-flavored Miso paste or to taste (I used red Miso paste)
4 small tofu puffs (cut into pieces)
½ block soft tofu (cut into small cubes)
Some chopped scallion
Method:
Bring the water to boil. Add the Miso paste and make sure it dissolves well before adding in the soft tofu and tofu puffs. Add clams and boil for about 2 minutes or until all clams are open. Top with the chopped scallion and serve hot with steamed rice.
Related Posts:
- Clams Recipe: Hoy Lai Ped (Spicy Clams in Thai Roasted Chili Paste)
- Linguine alle Vongole (Linguine with Clams)
- Chawanmushi Recipe (Japanese Steamed Egg Custard/茶碗蒸し)
- Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
- Nabe (Yosenabe/Japanese Hot Pot)
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{ 33 comments… read them below or add one }
I’m not a big fan of miso soup because– guess what– it’s always missing something substantial in it! Since it would be awful to throw in a side of pork, I think clams are a great idea!
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You’re right…Everyone who I know and have tried Miso sop said they love it. And So do I. I should try to make with aka miso as you did.
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What? So easy? Okay, I’m heading to the supermarket to get me some miso paste. Got some mussels in the fridge that needs cooking :D
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I don’t care for miso soup, but I think it is the type of miso I buy. It has bits of barley or grains in it, so when I drink the soup, there are these particles at the end…blah. Your soup looks delicious :)
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Who wouldn’t like miso soup? I think of it as Japanese chicken soup for the soul! Your recipe is just my kind of dish — light, simple, elegant.
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yum! this is a good marriage between clams and miso. As a big fan of miso soup, this sounds warm and inviting.
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What a superb idea to add the clams. I agree that it will add a nice briny flavor to the taste of the broth. Next to tom-yum-goong miso soup is a favorite.
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Oooh, how I love miso soup! I never knew it was so easy to make.
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Man I would totally make that for dinner tonight but my hubby doesn’t like bivalves. >:[
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I like to use kombu and bonito flakes to make a proper dashi before adding the miso.
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Simple, elegant, and beautiful! I love the addition of manila clams.
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I’m a little intimidated by Japanese ingredients. My husband loooooves Japanese food though. Since he is around Japanese people a lot(works with Sony guys), he eats Japanese cuisine a lot too. If I made this soup, my husband would be very happy :)
Thanks for posting such an easy recipe.
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we can imagine the lala miso tastes !
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I love this idea! Miso and clam must be a nice combination. And the light broth is what i really need right now!
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Seriously RM, you come up with the best recipe ideas!
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i love miso soup and i have some instant sachets with me. however i have no idea what to put in it. im in hull, england and i cant find the tofu i need, nor any kind of seaweed or clams
any suggestions on something easy to find that can be put in miso soup? other than the scallions of course
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i love miso soup!!
and i put lots of seaweeds…..
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ME, ME, i dont like miso soup!!! but that’s because it usually only has taufu and seaweed.
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I really like this soup and recipe, and surely will make it at home,, mostly get my soup recipes from OmahaSteaks, ChefsCatalog, and Cooking stores at CouponAlbum
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miso, i don’t really like that (i think it’s the first time I say that on your blog ;-)) but the picture is so great! I should try! cheers!
P.S I have tested your lemongrass chicken….just perfect!
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That is a bowl of comfort right there.
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Tasty~
like soup very much
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This looks incredible delicious! I love clams!
Ciao.
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I like mine with honshimeiji mushrooms and wakame seaweed. But, I’m a freak who likes slimy food.
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love Lemon,love Chiffon Cake ^^
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oh raa what a stunning idea to use clams in miso. holy cow that looks delicious. i need to steal this idea next tie i;m at the fish market, muah!
so creative, i love it :)
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I’m one of those that LOVE miso soup. In fact, I had some last night during dinner at a Japanese restaurant with a friend who just arrived from the US. I love drinking it straight from the bowl the way it’s supposed to be done too. :) But I’ve never tried it with clams, and it makes perfect sense! It seems to resemble ‘halaan’ , my dad’s favorite clear clam soup.
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Miso soup is one of my favorites and I love clams! They sound amazing together!
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I rarely make miso soup for dinner because my husband tends to feel that it lacks substance. I can’t wait to try this one out on him!
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I love miso soup and your asari miso soup looks so damn good. I sure will make this using your asari miso soup recipe. It sounds easy enough.
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Your picture drew me in, and the recipe has me very happy that I have miso paste on hand already. Great post!
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This miso soup with Manila clams looks yummy. Maybe the Japanese restaurants should add the clams next time to make it more tasteful. Love it so much!!!
http://mytasteheaven.com
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I add Gomasio, rice noodles, shitake mushrooms,ginger root, bok choy/tat soi/mustard greens to water and simmer for a few minutes, then add fresh basil, mung bean sprouts, and leafy greens like arugula or frisee after I’ve removed the soup pan from heat. I add live miso at the very end and serve with a little Tamari.
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