Mussel and Miso Chowder
With four distinct seasons, northern Japan’s weather is like that of the East Coast, and hearty, warming soups are also part of the cuisine there. Meanwhile, in Western Massachusetts, a company called South River Miso ferments delicious miso pastes from soybeans, cultured grains, and sea salt. Inspired by its products, I developed this variation on classic Japanese miso-based stews, adding mussels and winter vegetables.
By Yankee Magazine|Jan 03 2022|
Mussel and Miso Chowder
Photo Credit: Michael Piazza | Styling by Liz NeilyWith four distinct seasons, northern Japan’s weather is like that of the East Coast, and hearty, warming soups are also part of the cuisine there. Meanwhile, in Western Massachusetts, a company called South River Miso ferments delicious miso pastes from soybeans, cultured grains, and sea salt. Inspired by its products, I developed this variation on classic Japanese miso-based stews, adding mussels and winter vegetables.
Yield
6 to 8 servings
Ingredients
2 tablespoons sesame oil
1 medium onion, diced
½ teaspoon kosher salt
1 tablespoon flour (all-purpose or gluten-free)
3 cups finely shredded cabbage
1 medium carrot, diced
1 cup sliced shiitake mushrooms
3 cups vegetable stock
3 cups bottled clam juice
¼ cup miso paste
½ cup unsweetened almond or whole milk
1 bag (2 pounds) fresh mussels, cleaned, beards removed (see Note, below)
Sliced scallions and chopped salted almonds (preferably Marcona), for garnish
Instructions
In a large soup pot, warm the sesame oil over medium heat. Add the onion and salt and cook, stirring occasionally, until soft, about 6 minutes. Stir in the flour. Add cabbage, carrot, and mushrooms; stir for 1 minute, then add vegetable stock and clam juice and bring to a boil. Reduce heat to a simmer and cook until the vegetables are almost tender, around 5 minutes. Reduce the heat to medium-low, add miso paste, and stir to dissolve. Add the milk and the mussels, then cover and gently simmer (do not boil) until all the mussels open, 5 to 7 minutes. Discard any that don’t open. Serve chowder hot, garnished with sliced scallions and chopped almonds.
Notes
Note
Before cooking clams or mussels, confirm that they are still alive. Tap any open ones to make sure they close; if they don’t, discard. Alternatively, you can try these substitutions:
• For the New England Clam and Seafood Chowder, substitute 1 pound store-bought chopped clam meat (preferably local) and 2 cups of bottled clam juice for the littleneck clams and broth. Just simmer the clams for an additional 5 minutes.
• For the Mussel and Miso Chowder, substitute 1 pound frozen mussels for fresh ones, and add to the chowder with the milk.
