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

Scale

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

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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.