Asari Noodle Soup

The broth is based on Rasa Malaysia’s asari soup


  • ½ pound Manila Clams
  • 4 cups water
  • 1 1/3 tsp dashi
  • 2 tablespoons red miso paste
  • ½ block regular tofu (cut into small cubes)
  • 1 oz Asian noodles, broken into 1/2-in pieces
  • 3 large fresh shiitake mushrooms (dry OK too, but must be soaked overnight, and use the soaking water for the “4 cup” water above), sliced into 1/4 in widths
  • 1 cup any Chinese (Asian) greens, just not spinach
  • optional, for more protein, a hard boiled egg, cut into halves
  • Some chopped scallion


  1. Mix dashi in water and bring the mixture to boil.
  2. In a separate bowl, combine miso paste and some of the dashi water until the miso mixture is fairly liquidy (this is to facilitate dissolution later)
  3. Add tofu and noodles, let it simmer for 5 min
  4. Add mushrooms, simmer for 2 min
  5. Add clams, simmer until they open, about 2 min
  6. Add the Miso mixture from step 2 . Make sure the soup doesn’t come to a roiling boil. Add vegetables and the optional boiled egg halves. Let this simmer for a minute.
  7. Top with scallions and turn off the heat. Serve immediately.

Serves 1 as a big bowl.


  1. Dead clams either already are open before cooking or don’t open after cooking.
  2. Keep clams alive in a bowl covered lightly with a damp paper towl, keep it in the fridge.

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