Easy and Delicious Stir-Fried Clam and Spinach Miso Soup
Miso Soup with Stir-Fried Clams and Spinach, Rich in Seafood Umami and Fresh Greens
Introducing a miso soup recipe that achieves a deep and rich umami flavor using the natural sweetness of clams, without the need for separate broth preparation. With the addition of fresh spinach, this soup is packed with nutrition and is the perfect home-cooked meal to enjoy when your appetite is low.
Main Ingredients- 1 cup of stir-fried clams (purged)
- 200g fresh spinach
- 1 red chili pepper
- 1/2 Korean green chili pepper
- 1/4 Korean leek
- 5 cups clear water
Seasoning Ingredients- 2 Tbsp miso paste
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 tsp minced garlic
- 1 tsp 100% SanDaeulAe (or fish sauce)
- 2 Tbsp miso paste
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 tsp minced garlic
- 1 tsp 100% SanDaeulAe (or fish sauce)
Cooking Instructions
Step 1
Rinse the stir-fried clams under running water to prepare them. (If you are using clams that haven’t been purged, soak them in lightly salted cold water for about 1 hour in a dark place to purge them.)
Step 2
Place the 5 cups of clear water and all the prepared stir-fried clams in a pot and bring to a boil over medium heat. Cooking is nearly complete when the clams start to open their shells. Be careful not to overcook, as the clams can become tough if boiled for too long.
Step 3
Once the clams have opened their shells, remove them and set aside temporarily. Carefully transfer only the clear clam broth to another pot or strain it through a sieve, discarding any sand or impurities at the bottom. (If the clams were well-purged, you can use the broth directly without transferring.)
Step 4
Trim the roots of the spinach and wash it thoroughly under running water to remove any dirt. Cut the clean spinach into bite-sized pieces (about 3-4 cm long) for preparation.
Step 5
Remove the seeds from the red chili pepper and green chili pepper, then slice them thinly on an angle. Slice the Korean leek diagonally to add its aromatic flavor.
Step 6
Return the clam broth to the heat and bring it to a boil. Once boiling, place the miso paste and gochujang in a sieve and dissolve them into the broth without lumps. It’s important to stir well to ensure the miso paste doesn’t clump.
Step 7
When the miso soup starts to boil, add the prepared spinach and cook just until it wilts. Be careful not to overcook the spinach, as it can become mushy and lose nutrients.
Step 8
At this point, add 1 tsp of 100% SanDaeulAe (or soup soy sauce, fish sauce) to deepen the flavor of the broth. Even a small amount will enrich the umami, making the soup taste much better. Taste and add more if needed.
Step 9
Finally, add the sliced red chili pepper, green chili pepper, and Korean leek, and boil for another moment. Once all the flavors have melded, turn off the heat and serve generously in a bowl with warm rice. A bowl of this miso soup with freshly cooked rice makes for a wonderful meal!
