Tender Clams and Vibrant Spinach in a Savory Miso Soup
Tender Clams and Vibrant Spinach in a Savory Miso Soup
How to Make Clam and Spinach Miso Soup / Clam Miso Soup Recipe
Miso and clams are a perfect pairing! Miso soup complements the clams by providing plant-based protein, which they lack. Clam miso soup is a delightful dish with a chewy texture and a unique savory umami flavor. Adding clams to any soup dish enhances its refreshing taste. Enjoy this flavorful and hearty soup!
Soup Ingredients- Spinach 200g
- Fresh Clams 300g
- 1 Red Chili Pepper (for color)
- 1/2 Green Onion
- 2 Dried Anchovy Stock Packs (or use your preferred stock)
- 1L Rice Water (Ssal-tteul)
Seasoning- Miso Paste 2 Tbsp
- Soy Sauce for Soup (Guk-ganjang) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Miso Paste 2 Tbsp
- Soy Sauce for Soup (Guk-ganjang) 1 Tbsp
- Minced Garlic 0.5 Tbsp
Cooking Instructions
Step 1
First, prepare the spinach. Trim off the muddy root ends. If the spinach leaves are very large, you can cut them in half with a knife. Gently wash the spinach leaves under running water.
Step 2
Now, let’s blanch the spinach. Fill a pot with enough water to cover the spinach and bring it to a rolling boil. Once boiling, add 0.5 Tbsp of salt. Adding salt helps to maintain the vibrant green color and improves the texture.
Step 3
Add the spinach to the boiling water and blanch for about 30 seconds to 1 minute. Immediately transfer the blanched spinach to cold water to stop the cooking process. Drain well and gently squeeze out excess water. Blanching spinach beforehand makes its color brighter and more appealing in the soup.
Step 4
Next, let’s prepare the clams, the star of our miso soup! Using pre-purged clams from the market makes things easier. Keeping them unopened in the refrigerator can help reduce purging time.
Step 5
Even with pre-purged clams, it’s important to wash them thoroughly. Gently rub the clams together under running water to remove any remaining surface debris. It’s a good idea to discard any clams with broken shells, as they can harbor impurities or spoil easily.
Step 6
Now, let’s build the soup base! Place the washed clams in a pot and pour in 1 liter of rice water. Rice water, which contains starch, helps to thicken the soup and adds a subtle, pleasant flavor, making the miso broth richer.
Step 7
Add 2 dried anchovy stock packs for an extra boost of umami. If you don’t have these, you can make your own stock by simmering dried anchovies and kelp in water.
Step 8
While the soup is coming to a boil, thinly slice the red chili pepper diagonally and finely chop the green onion. These vegetables will add both color and a fresh aroma to the soup.
Step 9
As the soup comes to a boil, foam will rise to the surface. Skim off this foam with a spoon for a cleaner-looking broth. After removing the foam, stir in 2 Tbsp of miso paste.
Step 10
To ensure the miso dissolves smoothly, place it in a fine-mesh sieve and stir it into the broth. Then, add 0.5 Tbsp of minced garlic for added depth of flavor. The garlic’s aroma will subtly infuse the soup.
Step 11
Once the miso soup begins to boil again, add the blanched spinach and cook until tender. When the spinach is cooked, season with 1 Tbsp of soy sauce for soup (Guk-ganjang) to adjust the saltiness. The amount of Guk-ganjang may vary depending on the saltiness of your miso, so taste and adjust as needed.
Step 12
Finally, add the sliced red chili pepper and green onion. Let it simmer for another moment until everything is heated through, and your delicious clam and spinach miso soup is ready! Enjoy this warm and satisfying meal.
