So Delicious! How To Make Shijimi Clam Miso Soup

So Delicious! How To Make Shijimi Clam Miso Soup

Shijimi (freshwater clam) miso soup becomes really delicious and fragrant. if you use this simple trick it will definitely upgrade your shijimi soup, so please give it a try.


Shijimi clams + salt
300 g
Miso (white miso preferred)
3 tablespoons
Dashi stock powder
1 tablespoon


1. Even if you get de-sanded cleaned clams, de-sand them again so that they spit out any old digested material by soaking them in lightly salted water for 2 to 3 hours.
2. Procedure for de-sanding: Immerse a colander or sieve in a large bowl, and put the clams in. Fill with salted water. This way the clams won't re-absorb any sand or other things they spit out.
3. Put the soaked and cleaned clams in a pot with cold water and heat. After a while some scum will rise to the surface. Skim that off and add the dashi stock granules. Don't overcook the clams.
4. Add the miso, but taste the liquid in the pot first to see how salty it is. White miso is preferred. Don't let the soup come to a boil after adding the miso.
5. Top with some chopped green onions, and enjoy!

Story Behind this Recipe

This is a really standard recipe. I think my mother taught it to me originally.