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Freshwater Clam, Onion and Red Pepper Miso Soup

The dashi of freshwater clams (shijimi) is full of umami (good taste), and red pepper (aka-togarashi) makes it tangy.

Ingredients (4 servings)

Shijimi 100 g
Onion 1/2
Aka-togarashi 1
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. Wash the shijimi well with water and soak in fresh water to remove the sand. Slice the onion and cut the aka-togarashi into round slices.
  2. Bring the dashi stock to a boil and add the shijimi and onion. After the shells open and the shijimi is cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the aka-togarashi sprinkled.

★ A Note

Further sprinkling sansho-ko (Japanese pepper powder) makes the miso soup tangier.

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