Clam Broth Spinach Miso Soup: Deep, Refreshing, and Savory Flavor!
Clam Broth Spinach Miso Soup: Deep, Refreshing, and Savory Flavor!
#SpinachRecipe #SoupDish #HowToMakeSpinachMisoSoup #SpinachMisoSoupTutorial #RefreshingAndSavorySpinachMisoSoup Made with Clam Broth!
This is an ultra-simple spinach miso soup made by creating a flavorful broth from leftover clams, then adding spinach and miso paste. As expected, the broth is the most crucial element for any soup! Using a seafood broth from clams makes the soup incredibly refreshing and clean-tasting. This delicious spinach miso soup makes me want to try making a miso stew next! With the weather getting cooler, how about grilling some pork and enjoying it with a hearty miso stew? Haha! Today, we’re making spinach miso soup!
Ingredients- 1 bunch fresh spinach
- 1L clam or seafood broth
- 3 Tbsp miso paste (Tojang recommended)
- 1 red chili pepper
- 1 green chili pepper (cheongyang chili recommended for spice)
- 1 Tbsp minced garlic
- 1 Tbsp chopped scallions
Cooking Instructions
Step 1
First, prepare the spinach. Trim any yellow or wilted leaves and wash the spinach thoroughly under running water multiple times to remove any dirt or grit. After washing, place the spinach in a colander to drain excess water.
Step 2
This recipe utilizes leftover clam broth, or a prepared seafood broth. If you don’t have broth ready, it’s highly recommended to make one beforehand using clams, kelp, or anchovies for a refreshing soup base. Once your broth is ready, pour 1L of it into a pot and dissolve the miso paste (or ‘Tojang’). Having the broth prepared means you can whip up a soup in a flash!
Step 3
Now, let’s dissolve the miso paste. You can use regular miso paste, but ‘Tojang’ is recommended here. Tojang is a type of traditional Korean fermented soybean paste that imparts a wonderfully rustic and deep savory flavor, reminiscent of old-fashioned home-style miso.
Step 4
Once the broth comes to a rolling boil, add the minced garlic, chopped red and green chili peppers, and chopped scallions to infuse the soup with aroma. Finally, add the prepared spinach and bring it to a vigorous boil over high heat. If you want to maintain the vibrant green color of the spinach, it’s best to add it last, just after the flavors have melded, and cook briefly. However, if you prefer the subtle sweetness of the spinach to fully infuse the broth, adding it earlier along with the other ingredients is also a great option. Feel free to adjust based on your preference!
Step 5
Although the vibrant green color of the spinach may have softened slightly, your delicious clam spinach miso soup, infused with the subtle sweetness of spinach and the savory depth of miso, is now complete! Enjoy this warming soup, perfect for savoring with a bowl of rice.
