OYSTER miso soup recipe

OYSTER miso soup

What kind of seafoods do you eat when it’s winter?

First, I imagined clam chowder… I used to live near Seattle so I’ve had really good bowl of clam chowder at Pike Place Market. Mmmm… I miss that so much!

By the way, when the winter comes, you can see a lot of oysters at restaurants and grocery stores in Japan. It exactly is the season for oysters! Deep fried oysters are my favorite and they are as good as clam chowder haha.

raw oyster

I got fresh and good oysters at the grocery store today, so I will make the special miso soup, OYSTER miso soup!

【Recipe (2 servings)】

1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
1.5 oz raw oyster
1 oz green onion
1.7 cups (400ml) water

*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.


1. Heat water and green onion in a saucepan.

2. Once it boils, add oysters. Simmer for 1-2 minutes to make oyster be cooked. (Add dashi granules if you need). Then remove from heat.

3. Add miso paste and stir until miso is completely melted.

OYSTER miso soup
OYSTER miso soup

Ready to eat!

I made deep fried oysters as another dish today, so I used only 1.5 oz of oysters for miso soup. You should definitely use as much as oysters you want.
Broth from oysters is absolutely impressing!! Please feel this amazing collaboration of oysters and miso.

Enjoy your miso soup!

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