Clam Miso Soup

Featured in the Honolulu Star-Advertiser on February 27, 2019.



Clam Miso Soup

  • 1/2 pound Manila clams, cleaned and degritted
  • 2 cups water
  • 2-inch piece kombu (dried kelp), wiped with damp cloth (leave white powder)
  • 2 tablespoons miso
  • 1 green onion, chopped


  1. In a large pot, put clams, water, and kombu; bring it to a boil over high heat.
  2. When boiling, reduce heat to low.
  3. Skim off scum with a mesh strainer.
  4. Turn off heat immediately after clams are all open.
  5. Remove the kombu.
  6. Add miso to soup 1 tablespoon at a time by dissolving miso first in ladle with hot soup water.
  7. Adjust miso according to taste.
  8. Serve in soup bowl and sprinkle chopped green onion.

Serves 2.

Note: To de-grit clams, add 1 tablespoon salt in 2 cups water. Place a sieve in the bowl so that any sand and grit stays on the bottom of the bowl. Place clams inside sieve without overlapping each other. The water level should be right around the clam’s mouth. Add more salt water if there’s not enough. Cover with foil and leave it in a cool place for 2 hours. Wash clams with a brush.

TIP: When heating miso soup, do not boil as the miso will lose its flavor.

Approximate Nutrient Analysis per serving:
70 calories, 1.5 g fat, 0 g saturated fat, 10 mg cholesterol, 1400 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g sugar, 7 g protein


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