Miso Clam Soup
Ready In: 20 mins
Serves: 6
Ingredients
- 3 dozen littleneck clams, scrubbed
- 3 tablespoons dark miso
- 6 ounces silken tofu, cut into 1/2 -inch cubes
- 3 medium scallions, thinly sliced crosswise
Directions
- In a large saucepan, bring 4 cups of water to a boil over high heat. Add the clams, cover and boil until they open, about 4 minutes.
- Using tongs, transfer the clams to a large plate. Remove the clams from the shells and reserve; discard the shells.
- Slowly pour the clam broth into a large bowl, stopping when you reach the grit on the bottom.
- Rinse the pan and put it back on the stove. Pour the clam broth back into the saucepan and whisk in the miso until smooth.
- Bring the soup to a simmer over moderate heat. Add the tofu and cook for 4 minutes.
- Return the clams to the soup to heat through.
- Sprinkle the scallions on top and serve immediately.
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