Step 1

Gather all of the ingredients together.

Step 2

In a large bowl, add the water and salt. Place the clams in a sieve over a large bowl. Soak the clams in the salt water for about 2 hours covered in the refrigerator. After 2 hours, thoroughly wash and rinse the clams under cold water.

Step 3

After the clams have been well rinsed, place them into a pot along with the kombu and cold water. Heat up the water just until boiling and then discard the kombu.

Step 4

Continue boiling the clams and discard of the lye that comes to the surface. Be sure to discard of any foam as well.

Step 5

Add in the miso paste to the clam dashi and mix well. Be sure that the miso has fully dissolved and that there are no lumps.

Step 6

Finally, add in the chopped green onions and your red miso soup is done!