Name: Miso clams with udon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 600 gm udon noodles (see note); 10 gm dashi powder (see note); 500 gm vongole clams; 140 gm shiro miso (see note) (½ cup); 300 gm silken tofu, cut into pieces; 10 gm dried wakame, soaked in warm water

Miso clams with udon

Australian Gourmet Traveller Japanese seafood recipe for miso clams with udon

Serves 6

Prep

Cook

10M

Total

15M

Skip to Recipe

While oysters, mussels and scallops receive their fair share of attention, there’s a bevy of other shellfish, too, such as pippies, cockles and clams, which promise plenty of pleasure on the plate. These daintier varieties, along with mussels, should be purchased alive. You can check their condition by tapping any open shells – they should close immediately. They’re sometimes sold sandless (that is, purged of sand), but if they’re not, you’ll need to purge them. Do this by soaking in salted cold water for about an hour. Discard any shells that don’t open during cooking. While fresh scallops are available to restaurants, they’re harder for home cooks to lay their hands on. Look for examples with plump flesh and always buy them fresh rather than frozen. If you can’t find shellfish at your local market or fishmonger, give your local Chinatown a go.

Ingredients

600 gm udon noodles (see note)

10 gm dashi powder (see note)

500 gm vongole clams

140 gm shiro miso (see note) (½ cup)

300 gm silken tofu, cut into pieces

10 gm dried wakame, soaked in warm water

Method

Main

1.Place noodles in a large heatproof bowl. Cover with boiling water and stand for 5 minutes.

2.Bring 2 litres of water to the boil in a large saucepan, add dashi powder and stir to dissolve. Add clams and simmer for 3-4 minutes or until clams open. In a separate bowl, add ½ cup simmering liquid to miso paste and stir to combine, then return miso mixture to clams. Add tofu and stir to warm through.

3.Drain noodles and divide among bowls. Ladle over miso and clams and serve immediately, topped with wakame.

Note Udon noodles are cooked and vacuum sealed in individual packets. Shiro miso is a light miso paste. Dashi powder is the powdered form of the traditional Japanese stock made from bonito flakes. All ingredients are available from Asian supermarkets and Japanese food stores.
Drink Suggestion: Late-disgorged sparkling white. Drink suggestion by Max Allen
Notes

Styling by Rodney Dunn

Styling by Élodie Rambaud

Ingredients

Method

Main

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