Red Miso Clam Soup

photo (12)If you’re like me who likes miso soup any time of the day, you will love this combination of miso and clams.  And if you happen to also like clams, well, what can I say? There’s magic in combining the taste of clam juice and miso. You can use any miso paste of your choosing.  I chose red miso for this recipe. It is quick and easy.  All you need are your fresh Manila or other clams, some firm silky tofu, baby spinach and scallions, and your’re good to go.  Whether as an accompaniment soup to your meal or as THE meal itself (serving it with steamed rice), this dish is an absolute delight!


1 1/2 lbs Manila or other clams, shells well scrubbed, soaked in cold water and drained

12 cups of water

3 tbsps red miso paste

1/2 block firm, silky tofu cut into tiny cubes

1 cup of baby spinach

1/2 cup green onions, chopped


In a large pot, bring water to a boil.  Add the tofu cubes and clams and continue to boil for about 3 minutes or until the clam shells open up.  Turn off heat and add the miso paste, stirring constantly with chopsticks until fully dissolved.  Add spinach and let the leaves wilt.  Transfer to a serving bowl and top with chopped green onions.


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