Miso Soup With Clams & Spinach Recipe

Cooking Directions

• STEP 1.In a pot, bring water to a boil and add clams. Cook until the clams open, then remove them from the pot and set aside.
• STEP 2.In the same pot, add miso paste and stir until dissolved. Add dashi stock and bring to a simmer.
• STEP 3.Add spinach to the pot and cook until wilted. Return the clams to the pot and heat through.
• STEP 4.Serve the miso soup with clams and spinach hot, garnished with green onions.

Cooking Tips

• Make sure to discard any clams that do not open during cooking.
• Adjust the amount of miso paste according to your taste preference.
• For a heartier soup, you can add tofu or mushrooms.

Storage and Serving

• Leftover miso soup can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the soup gently on the stovetop or in the microwave before serving.
• Serve the miso soup with steamed rice or a side of Japanese pickles for a complete meal.