Spring Awakening! Refreshing Clam and Korean Cress Soup with Miso
Spring Awakening! Refreshing Clam and Korean Cress Soup with Miso
Clam and Korean Cress Miso Soup
A delightful spring delicacy! We’re making a refreshing Korean cress soup with clams, using fresh cress hand-picked from my in-laws’ garden. The aroma and flavor are truly exceptional! The mild rice water base, savory miso, a hint of spicy chili, and the subtle nuttiness of soybean powder create a complex and comforting broth that pairs perfectly with rice. This soup is ideal for those moments when your appetite needs a gentle nudge or you want to recapture that fresh spring feeling.
Soup Base & Core Ingredients- Fresh Korean Cress (Nengi), 2 handfuls (approx. 200-250g)
- Clam Meat, 100g
- Rice Water (Slightly Milky Water from Washing Rice), about 2L
- Savory Miso Paste, 2 Tbsp
- Red Pepper Flakes (Gochugaru), 1 Tbsp
- Soybean Powder (Konggaru), 1 Tbsp
Aromatics & Vegetables- Onion, 1/4 medium
- Green Onion (Scallion), 1/2 stalk
- Spicy Green Chili (Cheongyang Pepper), 1
Flavor Enhancers- Umami Fish Sauce (or Soy Sauce for Soup), 2 Tbsp
- Salt, 1 tsp (to taste)
Broth Enhancers (Optional)- Dried Anchovy Powder, 1 tsp
- Dried Shrimp Powder, 1 tsp
- Onion, 1/4 medium
- Green Onion (Scallion), 1/2 stalk
- Spicy Green Chili (Cheongyang Pepper), 1
Flavor Enhancers- Umami Fish Sauce (or Soy Sauce for Soup), 2 Tbsp
- Salt, 1 tsp (to taste)
Broth Enhancers (Optional)- Dried Anchovy Powder, 1 tsp
- Dried Shrimp Powder, 1 tsp
- Dried Anchovy Powder, 1 tsp
- Dried Shrimp Powder, 1 tsp
Cooking Instructions
Step 1
Thoroughly wash the fresh Korean cress (Nengi). Trim any tough, long roots and cut the cress into bite-sized pieces, about 3-4 cm long. Removing excess root length will make it easier to eat.
Step 2
In a large pot, pour in the rice water. Add the 2 Tbsp of miso paste. To ensure it dissolves smoothly, place the miso in a fine-mesh sieve and whisk it into the water, breaking up any clumps.
Step 3
Stir in the dried anchovy powder (if using), dried shrimp powder (if using), and the 1 Tbsp of red pepper flakes (gochugaru). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer to allow the flavors to meld.
Step 4
While the broth is simmering, prepare the other ingredients. Gently rinse the clam meat under cold running water to remove any grit or sand. Drain well in a colander.
Step 5
Slice the green onion diagonally. Finely chop or slice the spicy green chili. Thinly slice the quarter of an onion. These vegetables will add wonderful freshness and depth to the soup.
Step 6
In a separate bowl, place the cut Korean cress and add the 1 Tbsp of soybean powder (konggaru). Gently toss and coat the cress evenly with the powder. This step adds a lovely nutty depth to the broth and helps to reduce any potential bitterness from the cress.
Step 7
Once the broth has developed its flavor, add the soybean-powder-coated cress, the sliced onion, and the chopped green chili to the pot. Bring back to a simmer over medium heat and cook until the cress is tender and the onions have turned translucent.
Step 8
When the soup is bubbling gently, add the 2 Tbsp of umami fish sauce (or soy sauce for soup) and 1 tsp of salt, or to your preference. Taste and adjust the seasoning as needed. Let the soup simmer for about 15 more minutes to allow all the flavors to meld beautifully. Finally, add the sliced green onions and cook for another 3 minutes. Your delicious and fragrant Clam and Korean Cress Soup is ready to be enjoyed! Serve hot with a bowl of steamed rice.
