Originally published on Oct 22, 2007, updated with new photos.
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.
I love slurping Miso soup—especially when it turns cold in the western hemisphere. 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. I love clams so the more clams in the miso soup, the better the taste.
It took me less than 15 minutes to Asari Miso Soup; it’s perfect for a quick lunch meal or light dinner. Just don’t forget the steamed rice. If you love Japanese food, check out all my Japanese recipes.
Pairs well with:
Asari Miso Soup (Miso Soup with Clams) Recipe
Asari Miso Soup - easy Japanese miso soup with Manila clams. So briny, tasty, done in less than 15 minutes and tastes so good!
- 3 - 4 cups water
- ½ block soft tofu, cut into small cubes
- 2 oz Buna Shimeiji mushroom
- ½ pound Manila Clams
- 2 tablespoons Dashi-flavored red or white Miso paste
- Chopped scallions
- 1Bring the water to boil. Add the soft tofu and mushroom. Add clams and boil for about 2 minutes or until all clams are open. Turn off the heat and add the miso (do not boil the miso) and stir it with chopsticks or a ladle until dissolved. Top with the chopped scallion and serve hot with steamed rice.