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Miso Soup with Soba Noodles and Clams
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Soba noodles infused in a delicate broth with veggies and clams. A true explosion of umami flavor.
Course: Main Course
Cuisine: Japanese
Servings: 2 people
  • 100 gr clams without shell
  • 5 shiitake mushrooms
  • 1 small carrot
  • 2 tbsp scallions thinly chopped
  • 1 tbsp minced garlic 2-3 garlic cloves
  • 1 tbsp minced ginger
  • 1 tbsp olive oil
  • ½ tbsp sesame oil
  • 3 tbsp soy sauce
  • 8-12 drops of sriracha sauce
  • 5 cups of water
  • 2 tbsp miso paste
  • salt and pepper
  • ½ tbsp dehydrated seaweed
  • 1 tbsp scallions thinly chopped
  • sesame seeds
  1. In a stockpot over medium heat, pour the olive oil. When the oil is hot, add the scallions, the garlic, and the ginger.
  2. When the garlic is very fragrant, add the mushrooms cut into slices, the carrot cut into thin slices and the clams. Cook for a couple minutes.
  3. Pour the soy sauce, the sesame oil, the sriracha drops and the water. Let it simmer for 20 minutes until the carrot is soft and the broth has a brownish color. Take the soup out of the stove. Now that the broth is not boiling anymore add the miso paste and season with salt and pepper to taste.
  4. Heat a small pot with water and take it to boil. Pour the soba noodles into the boiling water for 3 minutes. Rinse with cold water.
  5. Serve the noodles and cover with the miso soup. Garnish with seaweed, scallion and sesame seeds.