Those clams are known as Asari in Japan, but thanks to the popularity of Japanese oysters, they were introduced to the West Coast of the US, and are commonly known as Manila clams in grocery stores. They have a wonderful briny flavor different from other varieties of clams, which makes for a soup that’s a refreshing change from your usual bonito and konbu-based miso soup. It’s also easier to make than most miso soups because there’s no need to make dashi first. You start with water, and the hard-working mollusks turn it into a delicate broth. Miso, which is a fermented soybean paste, seasons the broth while packing it full of umami. Mushrooms add more flavor and texture, but you can really add just about anything you want (or leave them out all-together).
More Miso Soup
How to Make Miso Soup Creamy Salmon Miso Soup (Sake No To-nyu Jiru) Shiromiso Tonjiru (Pork and White Miso Soup) Hiyajiru (Cold Miso Soup)
📖 Recipe
