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Spinach Miso Soup with Clams<\/p>\nSpinach Miso Soup with Clams<\/p>\n
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\u2153 C. miso (fermented soybean paste)<\/p>\n
\u00bc C. gochujang<\/p>\n
1 tsp. kosher or sea salt<\/p>\n
1 tsp. garlic powder<\/p>\n
1 T. sesame oil<\/p>\n
4 C. (32 ounces) low-sodium chicken stock<\/p>\n
1 (14-ounce) container firm tofu, cut into \u00bd-inch slices<\/p>\n
1 dozen littleneck clams, washed and scrubbed<\/p>\n
1 (8-ounce) bunch mature spinach, washed and trimmed<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Spinach Miso Soup with Clams \u2153 C. miso (fermented soybean paste) \u00bc 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 \u00bd-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…<\/p>\n