The base for miso soup is dashi, made by simmering kelp (an edible seaweed) and shavings of bonito (skipjack tuna), and straining the liquid. The unusual flavor has come to be known as umami or the “fifth flavor.”
Now, imagine umami combined with the distinct flavor of clams.
In the Philippines, clams are easily available in most wet markets at any time of the year. For those living in countries where fresh clams are hard to come by, you can use canned — just remember to include the juices in the soup.
Clams Miso Soup
- 500 grams fresh clams
- 6 cups dashi or dissolve 2 to 3 tablespoons dashi granules in 6 cups of water
- 3 tablespoons miso paste
- 6 tablespoons finely sliced scallions
- Soak the clams in water for about six hours, changing the water every two hours or so, to expel the sand inside the shells. Drain and rinse several times until the liquid is clear and free from traces of sand.
- Heat the dashi in a pot.
- Ladle half a cup of hot dashi into a bowl and stir in the miso paste until free from lumps.
- When the dashi is simmering, add the cleaned clams and cook just until the shells open.
- Off the heat, stir in the miso and scallions.