Miso Clams Stir-Fry

Miso Clams

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I’m sure you are familiar with using miso paste to make miso soup, but have you tried using it in a stir-fry? Miso is an excellent ingredient for stir-frying because of its deep savoury flavour, so it eliminated the need for excessive seasonings which is half the work cut out.

Related Recipes:
Sake-Steamed Clams

Coupled that with quick cooking clams (cooking time of less than 5 minutes) and you have a finger-licking good miso clams side dish, cooked with minimum effort and in almost no time at all. This fast and easy recipe definitely appeal to the lazy cook in me :)

Miso Clams

Ingredients for Miso Clams

Miso Clams Recipe

Miso paste is salty and savoury, so there is no need to add salt or light soy sauce. This is an extremely fast recipe as the actual cooking time is less than 5 minutes – overcooking is a no-no and will result in chewy and rubbery clams.


  • 250 grams clams (such as lala, asari, manila)
  • 1 tbsp cooking oil
  • 3 slices ginger minced
  • 3 cloves garlic peeled and minced
  • 2 chilli padi de-seeded & sliced thinly; to taste
  • 2 stalks spring onions (only the green part) sliced to 5 cm (2 inch) length

(A) Miso Mixture (Whisk in small bowl until dissolved)

  • 1 tbsp miso paste to taste
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1/2 tsp sugar
  • 1/2 tsp sesame oil
  • 1 tbsp water


  1. Scrub clams with a hard brush, then soak in salted water for at least an hour for the clams to purge out sand and impurities. Drain and rinse clams.
  2. Heat cooking oil in saucepan and add ginger, garlic and chilli. Stir-fry until aromatic, about a minute.
  3. Add clams and miso mixture (A). Quickly stir with a spatula to coat clams evenly in the sauce, then cover with lid and allow the clams to steam for about 2 minutes, or until all the shells open. Discard any clams that remain closed. Do not overcook the clams.
  4. Turn off the stove. Add spring onions, stir to coat everything evenly in the sauce and serve immediately.

Noob Cook Tips

  1. Different brands of miso have varying saltiness, so adjust the amount of miso to taste accordingly.
  2. If you prefer a thicker gravy, thicken the sauce with cornstarch solution (1 tsp cornstarch dissolved in 1 tsp water).