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.
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- 3 - 4 cups water
- ½ block soft tofu, cut into small cubes
- 2 oz. (56 g) Buna Shimeiji mushroom
- ½ pound Manila Clams
- 2 tablespoons Dashi-flavored red or white Miso paste
- Chopped scallions
- Bring 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.
Serving Size3 people
Amount Per Serving Calories 94Total Fat 3gSaturated Fat 0gCholesterol 3mgSodium 495mgCarbohydrates 6gFiber 1gSugar 1gProtein 9g