Miso With Tofu & Manila Clams Recipe

Prepare dashi

In a medium pot, bring 6 cups of water to a gentle simmer. Add 1 tablespoon instant dashi granules (or 6 cups of prepared dashi stock) and stir until dissolved. Keep at a gentle simmer — do not boil vigorously once miso will be added.

Dilute miso

Scoop 4 tablespoons of white miso paste into a small bowl. Ladle about 1/2 cup of the hot dashi into the bowl and whisk until smooth to make a miso slurry. This prevents lumps and prevents boiling the miso directly.

Lower heat to the lowest simmer. Stir the miso slurry back into the pot; heat gently for 1–2 minutes to warm through but do not boil the soup after miso is added (boiling degrades miso flavor and probiotics). Add 1 teaspoon light soy sauce and 1 teaspoon mirin if using, taste, and adjust seasoning with up to 1/4 teaspoon coarse salt only if necessary.

Clean and purge clams

While the dashi is heating, place 1 lb cleaned Manila clams in a bowl of cold water with a tablespoon of salt for 15–20 minutes to encourage them to spit out sand. Rinse and scrub shells under running water. Discard any clams with broken shells or that do not close when tapped.

Prepare tofu

Drain 12 oz tofu on paper towels for a few minutes. Gently cut into 1-inch cubes and keep chilled until ready to add. Soft/silken tofu is delicate; handle carefully to avoid crumbling.

Cook clams

Increase heat to medium-high so the broth is at a lively simmer (but not a rolling boil). Add the cleaned clams to the pot, cover, and steam for 4–6 minutes until clams open. Discard any that remain tightly closed after 6 minutes.

Add tofu

When most clams have opened, gently slide the tofu cubes into the pot. Reduce heat to low so the broth remains hot but not boiling. Warm the tofu for 2–3 minutes to heat through and let flavors meld.

Prepare aromatics and mushrooms

While clams steam, thinly slice 3 scallions and julienne 1 teaspoon fresh ginger. If using mushrooms (3 oz), clean and slice them thinly so they will cook quickly.

After tofu is warmed (and clams opened), stir in sliced mushrooms and ginger. Let simmer gently for 1–2 minutes until mushrooms are tender and ginger is fragrant. Reserve a tablespoon of sliced scallion for garnish; add the remainder to the soup and mix gently.

Turn off the heat. Taste the broth and adjust seasoning with a small pinch of salt or a dash more soy sauce, if needed. Do not boil after adjusting miso. Spoon soup into bowls, distributing clams and tofu evenly.

Finish each bowl with a tiny drizzle (about 1/4 to 1/2 teaspoon) of toasted sesame oil if desired, sprinkle reserved sliced scallion and 2 tablespoons chopped cilantro or mitsuba, and serve with a lemon or yuzu wedge for squeezing over the clams.