In our last recipe post, we shared that we would be introducing different miso soup recipes using different miso pastes and ingredients. This time we will be introducing a miso soup recipe using red miso paste.
Red miso, or aka miso (赤味噌) has a deeper flavor compared with white miso, because it is fermented for a longer period of time. The longer fermentation process also results in the color being much darker compared to white miso. Red miso is also commonly enjoyed in prefectures such as Aichi, Mie, Gifu, Toyama, Ishikawa, Miyagi, and Hokkaido.
The deep flavor of red miso pairs very well with hearty ingredients such as seafood. In particular, seafood such as shell fish and white wish pair lovely with the robust flavor of red miso.
For our red miso soup recipe, we used clams to flavor the dashi broth of this miso soup. The umami from the clams and the saltiness of the red miso come together and create a unique savory flavor that will warm up your body. This is especially the perfect miso soup to make during the winter months.
Add some freshly chopped green onions into the soup and you've got the perfect warm and comforting bowl of miso soup! We hope you'll enjoy our simple recipe for a red miso soup, and while it is a bit of a labor of love, try it out for yourself at home too!
Prep time: 2hrs 0mins
Cook time: 10 mins
Total time: 2hrs 10mins
Total servings: 4
- 200g Small Clams (we used Basket Clams)
- 500ml Water (for removing sand from the clams)
- 5g Salt (for removing sand from the clams)
- 30g Chopped Green Onions
- 2 Tbsp Red Miso
- 5cm Kombu (Kelp)
- 500ml Water (for the broth)
This handmade miso by Hita Shoyu is a blended red miso made of barley and soybeans. The combination of barley and soybean gives this miso a rich umami and aroma, as well as a deep flavor. This red miso paste also already includes bonito and kelp dashi added in, so all you need to do is mix this paste into hot water to enjoy a hearty miso soup.
1) Gathering the Ingredients
Gather all of the ingredients together.
2) Preparing the Clams
In a large bowl, add the water and salt. Place the clams in a sieve over a large bowl. Soak the clams in the salt water for about 2 hours covered in the refrigerator. After 2 hours, thoroughly wash and rinse the clams under cold water.
3) Making the Dashi, part I
After the clams have been well rinsed, place them into a pot along with the kombu and cold water. Heat up the water just until boiling and then discard the kombu.
4) Making the Dashi, part II
Continue boiling the clams and discard of the lye that comes to the surface. Be sure to discard of any foam as well.
5) Adding the Miso
Add in the miso paste to the clam dashi and mix well. Be sure that the miso has fully dissolved and that there are no lumps.
6) Adding the Green Onions
Finally, add in the chopped green onions and your red miso soup is done!