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oyster miso chowder

Hidemi avatar
Recipe by
Hidemi Walsh
@Hidemi
Plainfield, IN

Being Japanese,miso soup is my comfort food. Luckily my husband loves miso soup so I cook miso soup often. Also he loves any kinds of chowder. To make him happier, I added oyster which is his favorite and I added miso and almond milk as a substitute for cream which are healthier and taste is much better!

yield 4 serving(s)
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For oyster miso chowder

  • 8 oz
    shucked oysters in a jar, undrained
  • 1
    small russet potato
  • 1/3 c
    diced carrots
  • 2 slice
    bacon
  • 2
    scallions
  • 1 Tbsp
    unsalted butter
  • 2 Tbsp
    rice cooking wine
  • 1 c
    unsweetened almond milk
  • 1 c
    water
  • 1 Tbsp
    white miso paste
  • 1 tsp
    grated garlic
  • 1 tsp
    sugar
  • 1 Tbsp
    cornstarch
  • salt and pepper

How To Make oyster miso chowder

  • 1
    Peel and dice potato. Cut bacon into small pieces. Remove thin skin of each scallion, cut off the tips and chop scallions.
  • 2
    In a medium-large pot, melt butter over medium heat. Cook garlic, bacons, potatoes and carrots for 2-3 minutes. Stir in cornstarch and rice cooking wine. Then add water and bring to a boil. Cook with a tilted lid until potatoes and carrots are tender.
  • 3
    Add undrained oysters, scallions, almond milk and sugar. Reduce heat to medium-low heat and simmer for about 5 minutes until oysters are opaque and plump.
  • 4
    Reduce heat to low, add miso paste and whisk to dissolve miso. Stir gently to combine. Add salt and black pepper to taste. Turn off the heat and pour the soup into each serving bowl.
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