Warm Up with Spicy Miso Soba Noodle Soup with Clams
When it’s chilly outside and you need a bowl of comfort, this Miso Soba Noodle Soup with Clams delivers in every way. With its savory miso broth, tender clams, and earthy soba noodles, this recipe strikes the perfect balance of light yet satisfying.
This soup is a blend of umami-packed flavors and fresh ingredients that come together in under an hour. It’s the kind of dish that feels fancy enough for guests but simple enough for a cozy night in.
Why You’ll Love This Recipe
- Rich and Flavorful: The miso, soy, and sesame base creates a deep umami profile, enhanced by the natural brininess of the clams.
- Packed with Nutrients: Loaded with greens, carrots, and mushrooms, it’s as nourishing as it is delicious.
- Quick to Make: With just a bit of prep, this soup comes together fast, perfect for weeknights.
- Easily Adaptable: Swap out the clams or customize the greens and veggies to suit your preferences.
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What Makes Miso Soba Noodle Soup Special?
At its heart, this soup is all about balance. The miso paste adds a savory richness, the clams contribute a fresh ocean flavor, and the soba noodles provide the hearty base that ties it all together. What’s more, the addition of fresh greens, mushrooms, and carrots gives it layers of texture and color, ensuring every bite is as vibrant as it is satisfying.
If you’ve never cooked with clams before, don’t worry—they’re surprisingly simple to prepare. A quick soak in salted water ensures they’re grit-free, and they cook quickly in the broth, infusing it with an irresistible briny essence.
Pro Tips for the Best Miso Soba Noodle Soup
- Use Fresh Clams: Littleneck clams work beautifully, but make sure they’re scrubbed clean and soaked to remove grit.
- Don’t Overcook the Noodles: Soba noodles can get mushy if left in the broth too long, so cook them separately and add them to bowls before serving.
- Adjust the Heat: Control the spice level by tweaking the chili flakes and chili oil to suit your taste.
Variations and Add-Ons
- Make It Vegan: Skip the clams and use vegetable broth or kombu-dashi for a plant-based twist. Add tofu or edamame for protein.
- Extra Garnishes: Top with toasted nori, a soft-boiled egg, or even crispy shallots for more texture and flavor.
FAQs
1. Can I make this soup ahead of time?
Yes, but keep the noodles and clams separate. Reheat the broth, and cook the clams and noodles fresh for the best flavor and texture.
2. What can I substitute for soba noodles?
Udon, rice noodles, or even spaghetti can work if soba isn’t available.
3. How can I store leftovers?
Store the broth, clams, and noodles separately in airtight containers in the fridge for up to 2 days.
If you make it, please tag me on Instagram so I can see! Nothing makes me happier than seeing your creations.
Have questions or want to share your thoughts? Drop them in the comments below—I’d love to hear from you!
Spicy Miso Soba Noodle Soup with Clams
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4-6 1x
- Category: Soup, Main Course
- Cuisine: Japanese
Description
This Spicy Miso Soba Noodle Soup with Clams is a warming bowl of umami-packed goodness. With a savory miso broth, tender clams, and earthy soba noodles, it’s a light yet satisfying meal that’s perfect for weeknight dinners or cozy gatherings.
Ingredients
Broth:
- 8 cups water (if using dashi sachets) or 8 cups vegetable broth (if not using dashi sachets)
- 2 tablespoons sesame oil
- 4 garlic cloves, minced
- 2-inch piece of ginger, peeled and minced
- 4 tablespoons white miso paste
- 2 teaspoons chili flakes (adjust to heat preference)
- 1 tablespoon rice vinegar
- 2 teaspoons mirin
- Soy sauce (to taste)
Noodles and Add-ins:
- 16 oz (1 lb) buckwheat soba noodles
- 4 pounds littleneck clams, scrubbed and rinsed
- To ensure the clams are grit-free, soak them in cold, salted water for 20–30 minutes before rinsing.
- 2 cups mushrooms of choice
- 4 cups baby spinach, mustard greens and/or bok choy
- 2 medium carrots, julienned
- 2 stalks green onions, thinly sliced
- Chili oil, lime wedges and/or sesame seeds for garnish
Instructions
- Prepare the dashi broth (skip this step if using vegetable broth): Heat 8 cups of water in a large pot until it begins to simmer. Add the dashi sachets and steep for 5 minutes, then remove the sachets.
- Heat sesame oil in a large pot over medium heat. Add minced garlic and ginger, sautéing until fragrant (1–2 minutes).
- Stir in the miso paste and chili flakes, cooking for 30 seconds to release the flavors. Gradually whisk in the prepared dashi broth or vegetable broth until smooth. Add rice vinegar and mirin. Taste broth and add soy sauce as needed.
- Add the mushrooms and julienned carrots to the broth. Simmer for 5–7 minutes until tender.
- Stir in the spinach, mustard greens or bok choy. Increase the heat to medium-high. Add the littleneck clams to the pot. Cover and cook for 5–7 minutes, or until the clams open. Discard any clams that don’t open.
- While the clams cook, prepare the soba noodles according to the package instructions. Drain and rinse under cold water to prevent sticking.
- Divide soba noodles into serving bowls. Ladle the spicy miso broth with clams, vegetables, and greens over the noodles.
- Top with green onions, sesame seeds, and a drizzle of chili oil if desired. Serve immediately with lime wedges.
Notes
Broth Adjustment: The clams release their own briny liquid, so taste the broth after cooking the clams and adjust with soy sauce or miso if needed.
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