Clam Miso Soup

An elevated authentic version of everyone’s favourite Japanese soup.

Ingredients

  • 1 can (142g) Ocean’s Baby Clams
  • 1 1/2 cup water
  • 6 fresh Manila clams, cleaned
  • 1 tbsp white miso paste, or to taste
  • 1/2 package medium firm or silken tofu, cut into small cubes
  • Wakame (seaweed), if desired

Product Used

Directions

  1. Place the clams and water in a pot and heat over medium high heat to a low boil. Cover with a lid and continue to cook until the clams open.
  2. Place the miso in a ladle with a bit of the hot soup, and use the back of a spoon or a small whisk to dissolve the miso. Stir into the soup.
  3. Add the tofu and wakame (if using). Turn the heat back on to low and heat through. Don’t let the soup come to a boil. Once hot, transfer to bowls and serve.

Tips and Tricks

Add chopped jalapeños for a spicy miso soup.