Recipe: Asari Miso Soup (Miso Soup with Clams)

I can’t seem to find anyone who doesn’t like Miso soup—the ubiquitous Japanese soup that is commonly served with Japanese lunch combos (bento boxes) in the United States. I am a big fan of miso soup. It’s light, invigorating with the simplest of ingredients (no scary animal fat floating at the top of the soup!) I love slurping Miso soup—especially when it turns cold in the western hemisphere--holding up the bowl in my two hands and drinking it down. It’s such a comfort food. This is my Asari Miso Soup, or a deluxe version of plain Miso soup. The addition of clams infuses the traditional serving with a tint of brininess of the clams--an ingredient that perks up the taste immediately. Recently, I had Miso soup with tofu puffs at a Japanese restaurant—another brilliant ingredient that add some texture to the soup... It took me less than 20 minutes to make my Asari Miso Soup; it’s perfect for a quick lunch meal or light dinner. Just don’t forget the steamed rice. Other Japanese recipes can be found here. Recipe: Asari Miso Soup (Miso Soup with Clams) Ingredients: ½ pound Manila Clams 3 – 4 cups water 2 tablespoons Dashi-flavored Miso paste or to taste (I used red Miso paste) 4 small tofu puffs (cut into pieces) ½ block soft tofu (cut into small cubes) Some chopped scallion Method: Bring the water to boil. Add the Miso paste and make sure it dissolves well before adding in the soft tofu and tofu puffs. Add clams and boil for about 2 minutes or until all clams are open. Top with the chopped scallion and serve hot with steamed rice.