Spinach Miso Soup with Clams

 

⅓ C. miso (fermented soybean paste)

¼ C. gochujang

1 tsp. kosher or sea salt

1 tsp. garlic powder

1 T. sesame oil

4 C. (32 ounces) low-sodium chicken stock

1 (14-ounce) container firm tofu, cut into ½-inch slices

1 dozen littleneck clams, washed and scrubbed

1 (8-ounce) bunch mature spinach, washed and trimmed

 

In a 5-quart pot, combine miso and gochujang and stir to form a cohesive paste. Add salt, garlic powder and sesame oil, mixing until fully incorporated. Add stock, 1 C. at a time, stirring thoroughly between each addition so the paste fully liquefies. When paste is fully dissolved, add 8 C. water and stir. Bring to a boil, cover and simmer on medium heat for 1 hour, or until soup reduces by roughly a quarter. Add tofu, cook for 15 minutes, then add clams and spinach. Once the clams have opened, discarding any that do not open, the soup is ready to serve.