Miso Soup with Clams & Spinach
From EatingWell: May/June 2011
The round, rich taste (also known as umami) of miso soup perfectly complements plump, briny clams. For the base of the soup you can use just water and miso, which you can find at most supermarkets. But if you can find dashi granules, they’re worth adding for a more intense umami taste.
- 16 littleneck or 24 smaller clams, such as manila
- 3 cups water
- 1/4 teaspoon instant dashi granules (optional; see Shopping Tip)
- 2 tablespoons white miso (see Note)
- 2 cups gently packed baby spinach leaves
- Toasted or hot sesame oil to taste
- 3 tablespoons thinly sliced scallions
- Wash clams thoroughly to remove any grit. Bring water and dashi granules (if using) to a boil in a large saucepan or Dutch oven. Add the clams and return to a boil. Reduce heat to medium, cover and cook until clams open, 4 to 6 minutes. Remove from the heat. Remove the clams from the broth with tongs or a slotted spoon; let stand until cool enough to handle. (Discard any unopened clams.)
- Meanwhile, pour the broth through a fine-mesh sieve (or cheesecloth-lined strainer) to strain out any grit. Rinse out the pan, then return the broth to the pan.
- Remove the meat from the clam shells; discard the shells.
- Bring the broth to a simmer. Combine miso with 3 tablespoons of the broth in a small bowl; stir into a smooth paste. Whisk the paste into the simmering broth. Stir in spinach and cook until wilted, about 1 minute.
- Divide the clam meat among 4 bowls. Ladle the hot broth and spinach over the clams and season with a drop or two of sesame oil. Garnish with scallions and serve immediately.
Tips & Notes
- Note: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains with a beneficial mold. It’s undeniably salty, so a little goes a long way. White or sweet miso, made with soy and rice, is yellow and mild in flavor; use for soup, salad dressings and sauces. Look for it near tofu at well-stocked supermarkets.
- Shopping Tip: Dashi is the fundamental cooking stock of Japanese cuisine and is made from kelp and a specially dried and smoked fish. You can make it from scratch (see our recipe at eatingwell.com), but for simplicity, we like instant dashi granules. Look for them where other Japanese ingredients are sold and online from importfoods.com.
Per serving: 80 calories; 1 g fat (0 g sat, 0 g mono); 25 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 11 g protein; 1 g fiber; 381 mg sodium; 355 mg potassium.
Nutrition Bonus: Iron (61% daily value), Vitamin A (34% dv), Vitamin C (22% dv).
Carbohydrate Servings: 0
Exchanges: 1 1/2 lean meat, 1/2 vegetable
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- May/June 2011