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Littleneck Clam and Japanese Honeywort Miso Soup

The umami (good taste) of Japanese littleneck clams (asari) fills this miso soup and energizes you.

Ingredients (4 servings)

Asari 200 g
Mitsuba (Japanese honeywort) 4 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)


  1. Soak the asari in salt water to remove the sand and then scrub with fresh water.
  2. Place the asari 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 mitsuba on top.

★ A Note

Adding a piece of dashi-kombu (dried kelp) in the dashi stock makes the miso soup tastier.

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