White Miso Soup with Cloudy Bay Clams

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      15 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

Enjoy restaurant-quality miso soup at home. You will need a coffee plunger for this one.


  • 12 Cloudy Bay clams
  • 3 tablespoons sweet white miso paste
  • 2 dried shiitake mushrooms


Soak the clams in water for half an hour, to ensure they are fully purged of all sand and grit.

Place the white miso, shiitake, kombu, bonito flakes and soy sauce in the coffee plunger. Pour in the boiling water and give it a good stir to allow the miso to dissolve. Leave to steep for about 7 minutes. Give the miso one last stir, then press the coffee plunger down gently.

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