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Miso Soup With Clams

Miso Soup With Clams
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WebMD Recipe from

Miso soup with clams is one of those special foods – simple and quiet and humble, but also elegant in its simplicity. Sometimes the best dishes are the simplest. Broths and stocks form the foundation of many meals, and with good reason. This soup uses simple ingredients dressed in a fine Japanese-style fish and seaweed broth.

  • 2 tablespoons
    dried wakame (edible seaweed)
  • 1 pound
    fresh clams, scrubbed clean
  • 2 quarts
    low sodium dashi or fish stock
  • 1/4 cup
    white miso paste
  • scallions, white and light green parts sliced thin
  1. Set the dried wakame in a bowl and pour enough filtered cold water over the seaweed to cover it by about a half inch. Allow the wakame to sit in the cold water for about ten minutes.
  2. Meanwhile, boil or steam the fresh clams until they open. As they open, move them to serving bowls. Discard any clams that do not open.
  3. After the wakame has soaked for ten minutes, rinse and drain it.
  4. Heat the dashi or fish stock until barely simmering and add the wakame. Slowly simmer the wakame in the broth for about two to three minutes.
  5. Remove the wakame and broth from the heat, allowing it to cool for about five minutes before whisking one-quarter cup white miso paste into the broth until it’s fully and completely dissolved.
  6. Pour the broth over the clams, garnishing with thinly sliced scallions.
Nutritional Information

Makes: 4 servings
  • Calories179
  • Carbohydrates19.6 g
    • Dietary fiber2.0 g
  • Cholesterol5 mg
  • Fat5.1g
    • Saturated fat1.2 g
  • Protein13.6 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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