Homemade Clam and Mussel Miso Soup brings the comfort of this savory broth to your own kitchen, with an added brininess that will make seafood lovers happy.
The Monday morning alarm sounded, 6:15 am seeming a little darker, a little chillier. The start of the week seemed to bring with it the start of what feels like fall, even if the calendar doesn’t say it is so.
As I walked that morning with a friend, hands tucked into my vest pocket, my feet crunched on the pavement, and I looked down. Rusty maple leaves blanketed the ground and it was a little surprising — so soon? I almost regretted not getting the pumpkin spice latte at Starbucks — clearly, it is time, and I wish I had welcomed autumn with a drink.
Dinners this week have been about comforting soups and easy pastas. And last night, I finally made something that I have been craving since last year: clam miso soup.
Miso soup is a favorite of ours, but we didn’t taste clam miso soup until sometime last year when we were on vacation. The savory broth and brininess left a lasting impression, and I’ve been meaning to recreate it at home. With fall beckoning, it seemed like the perfect time, and the perfect accompaniment to another favorite: gyoza. I knew my kids would be thrilled, and my son was happy to stop at at the store with me to pick up some clams.
“Can we get mussels, too?” he asked.
Why not? I tell you, he’s such a smart kid sometimes.
Clam and Mussel Miso Soup brewed in less than 15 minutes, and as it bubbled on the stove, I had just enough time to pan fry the dumplings. And make homemade brownies. And toast a warm welcome to autumn with a very content slurp.
MORE SEAFOOD RECIPES TO TRY
Clam and Mussel Miso Soup
- 4 cups dashi see notes, chicken broth or vegetable broth (whatever is easiest and available to you)
- 1/4 cup miso paste
- 1 pound clams
- 1 pound mussels
- 3 scallions finely sliced
- In a medium pot, bring your dashi or broth to a boil over medium-high heat. As it is coming to a boil, rinse, scrub and debeard the clams and mussels and drain in a colander. When the broth is bubbling, stir in the miso paste and add the clams and mussels. Cover with a lid and let it cook for about 2 minutes, or until the clams and mussels have opened. Discard any that remain closed.
- Ladle the soup into bowls and garnish with scallions. Enjoy immediately.