This week, we'll show you how to prepare them in a red miso soup. Since clams in soup produce good broth, there's no need to prepare a separate stock. The clams are cooked slowly in water to ...

If you find that your miso soup doesn't have a restaurant-quality taste, it's because their kitchens tend to use red aka miso ...

To add deeper umami notes to your miso soup, the secret lies in a simple yet impactful swap: Substituting white miso paste ...