Miso Soup with Clams

Miso Soup with Clams is a comforting and protein-rich Japanese dish that beautifully blends umami flavors with the freshness of clams. This simple yet elegant soup is perfect for a light dinner, offering a warm and nourishing experience.

Ingredients

• Dashi broth - 500 ml
• Miso paste - 3 tablespoons
• Fresh clams (such as Manila or littleneck) - 200 grams
• Tofu (firm) - 100 grams, cubed
• Green onions - 2 stalks, finely chopped
• Seaweed (wakame) - 10 grams, dried
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. Rinse the clams under cold water to remove any sand or grit. Soak them in fresh water for 20 minutes to help expel any remaining sand.
2. In a medium pot, bring the dashi broth to a gentle simmer over medium heat.
3. Add the minced garlic and grated ginger to the pot, stirring for about 1 minute until fragrant.
4. Stir in the miso paste, ensuring it dissolves fully into the broth. Do not let the broth boil after adding miso.
5. Add the clams to the pot and cover, cooking for about 5-7 minutes until the clams open up. Discard any clams that do not open.
6. Add the cubed tofu and dried wakame seaweed to the pot, simmering for an additional 2-3 minutes to heat through.
7. Season the soup with soy sauce and sesame oil, stirring gently to combine.
8. Ladle the soup into bowls and garnish with chopped green onions before serving.

Nutrition

• Calories: 220
• Protein: 20 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 1200 mg
• Cholesterol: 25 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein due to clams and tofu, supporting muscle growth and repair.
• Rich in vitamins and minerals, including iodine from seaweed and various B vitamins from miso.

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