Monday, August 11, 2008

Asari Miso Soup (Miso Soup with Clams)

I can’t seem to find anyone who doesn’t like Miso soup—the ubiquitous Japanese soup that is commonly served with Japanese lunch combos (bento boxes) in the United States. I am a big fan of miso soup. It’s light, invigorating with the simplest of ingredients (no scary animal fat floating at the top of the soup!) I love slurping Miso soup—especially when it turns cold in the western hemisphere--holding up the bowl in my two hands and drinking it down. It’s such a comfort food.

This is my Asari Miso Soup, or a deluxe version of plain Miso soup. The addition of clams infuses the traditional serving with a tint of brininess of the clams--an ingredient that perks up the taste immediately. Recently, I had Miso soup with tofu puffs at a Japanese restaurant—another brilliant ingredient that add some texture to the soup...

It took me less than 20 minutes to make my Asari Miso Soup; it’s perfect for a quick lunch meal or light dinner. Just don’t forget the steamed rice.

  • ½ pound Manila Clams
  • 3 – 4 cups water
  • 2 tablespoons Dashi-flavored Miso paste or to taste (I used red Miso paste)
  • 4 small tofu puffs (cut into pieces)
  • ½ block soft tofu (cut into small cubes)
  • Some chopped scallion

Bring the water to boil. Add the Miso paste and make sure it dissolves well before adding in the soft tofu and tofu puffs. Add clams and boil for about 2 minutes or until all clams are open. Top with the chopped scallion and serve hot with steamed rice.

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