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Freshwater Clam and White Radish Sprout Miso Soup

Miso soup of freshwater clams (shijimi) is good for the liver. It is served best in the next morning after you drink liquor.

Ingredients (4 servings)

Shijimi 400 g
Kaiwaredaikon (White radish sprouts) 1/2 pack
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Aka (Red) miso

Our product used in this recipe

Aka (Red) miso

(Red Dashi-added Miso)


  1. Wash the shijimi well with water and soak in fresh water to remove the sand. Cut the base off the kaiwaredaikon and cut into proper sizes.
  2. Place the shijimi in the dashi stock and heat. After the shells open, lower the heat, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the kaiwaredaikon on top.

★ A Note

Other condiments, such as aonegi (green onion), mitsuba (Japanese honeywort) and sansho (Japanese pepper), also go well with shijimi miso soup.

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