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Asari Miso Soup (Clam Miso Soup)
Serves 2–3 (3 soup bowls) · About 15 min (Plus 1 hr to clean the clams of sand)
The flavor from the clams becomes the soup stock, so no dashi is used.
① Clean out the sand (1 hr)→② Wash the shells→③ Cook from cold water→④ Dissolve the miso
What to buy
Fish
Miso & vegetables
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How to make it
1
Clean the sand out of the clams
- Put 500 ml water and 2 1/2 tsp salt in a bowl and mix to make salt water
- Lay the clams in a tray without stacking, and pour in salt water until the tops of the shells just stick out
- Cover with newspaper or foil to make it dark, and leave in a cool place for 1 hour. On hot days, put it in the vegetable drawer of the fridge
How to tell it's doneThe clams are sticking thin tubes out from between their shells, and a little sand has collected at the bottom.
2
Wash the shells and cut the green onion
- Drain the clams in a strainer and wash them under running water, rubbing the shells against each other
- Throw away any that stay open and don't close when you tap them
- Cut 1 green onion into 3 mm pieces on the cutting board
How to tell it's doneThe slime on the shells is gone and they feel smooth.
3
Cook from cold water
- Put 600 ml water and the clams in a pot and put over medium heat (put the clams in cold water, not boiling water)
- When white foam (scum) comes up on top, scoop it out with a ladle and throw it away
How to tell it's doneThe clam shells have all opened.
Be carefulDo not eat any that don't open after about 5 minutes. Take them out.
4
Dissolve the miso
- Turn the heat to low. Put 2 tbsp miso in a ladle and dissolve it little by little in the soup with cooking chopsticks
- Taste it, and if the flavor is weak, add miso 1 tsp at a time
- Turn off the heat just before it starts to bubble. Pour into bowls and sprinkle with the green onion
How to tell it's readyNo lumps of miso, and the whole soup is the same color.
Be carefulIf it boils hard after adding the miso, the aroma is lost and the clams get tough.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
It was grittyThe clams were not cleaned of sand enough. In step 1, use the right amount of salt water, wait the full 1 hour, and keep them in the dark.
The clams are toughCooked too long. As soon as the shells open, add the miso and finish.
Too saltyThe clams are salty too. Start with 2 tbsp miso, taste, then add more. For now, add a little hot water.
The soup is cloudy and foamyYou did not remove the scum in step 3. Scoop it out when white foam appears.
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