Hearty Clam and Spinach Miso Soup
How to Make Clam and Spinach Miso Soup: A Refreshing Korean Soup Recipe
If you have leftover spinach, make this delicious and savory clam and spinach miso soup! Fresh, seasonal spinach combined with sweet clams and soft tofu creates a perfect breakfast soup. It’s gently seasoned to be not too salty, making it ideal for a comforting meal on a chilly day, especially when paired with a bowl of rice. This recipe is quick and easy, adding a satisfying touch to your busy mornings.
Soup Ingredients
- 120g clams
- 250g blanched spinach, prepared
- 160g firm tofu (about 1/2 block)
- 2 shiitake mushrooms
- 10cm leek
- 1 Korean green chili pepper
- 1 red chili pepper
- 1200ml anchovy-kelp broth (about 6 cups)
- 1 Tbsp coarse salt (for blanching spinach)
Seasoning Ingredients
- 2 Tbsp soybean paste (miso)
- 1 Tbsp minced garlic
- 1 Tbsp tuna extract or Korean soup soy sauce (for seasoning)
- 2 Tbsp soybean paste (miso)
- 1 Tbsp minced garlic
- 1 Tbsp tuna extract or Korean soup soy sauce (for seasoning)
Cooking Instructions
Step 1
Prepare the spinach. For spinach with thick roots, trim the roots close to the stems and remove any wilted leaves. Wash it thoroughly under running water 3-4 times to remove all dirt. If the bunches are very large, separate them.
Step 2
In a pot, bring enough water to cover the spinach to a rolling boil. Add 1 tablespoon of coarse salt and stir until dissolved. Once the water is boiling vigorously, add the spinach and quickly blanch it for about 30 seconds to 1 minute, turning it once. Be careful not to overcook the spinach, as it can become mushy.
Step 3
Immediately drain the blanched spinach and rinse it under cold water to cool it down. Squeeze out excess water. This step helps maintain the spinach’s crisp texture and vibrant color. Cut the squeezed spinach into 2-3cm lengths.
Step 4
Prepare the other vegetables. Thinly slice the Korean green chili pepper and red chili pepper diagonally. Finely chop the leek. Thinly slice the shiitake mushrooms.
Step 5
In a pot, pour the anchovy-kelp broth and dissolve 2 tablespoons of soybean paste (miso) in it. Make sure there are no lumps. Add the purged clams and bring to a boil. Once the clams start to open, remove them immediately. Boiling them for too long can make them tough.
Step 6
Once the miso broth is boiling, add the prepared spinach and 1 tablespoon of minced garlic. Let it simmer for a short while to allow the spinach’s flavor to meld with the broth.
Step 7
After simmering for a bit, add the tofu and the reserved clams back into the pot. Season with 1 tablespoon of tuna extract or Korean soup soy sauce to adjust the taste. You can also add a little saeujeot (fermented shrimp paste) for extra savory depth.
Step 8
Finally, add the sliced chili peppers and leeks, and simmer briefly. Your delicious clam and spinach miso soup is ready! The chili peppers add a refreshing kick, and the leeks contribute a wonderful aroma.
Step 9
I prefer to cook my soups with a mild seasoning. This way, you can truly savor the refreshing and savory flavors of the spinach and clams. Enjoy it seasoned just right for a hearty bowl of rice.
Step 10
A warm bowl of soup is essential on a busy morning. This spinach miso soup, once prepared, makes for a satisfying meal that can be enjoyed with just a bowl of rice, even on the most hectic mornings. Start your day with a nourishing and delicious meal!
