Soybean paste and dashi broth add an umami base note to the traditional New England stew.
, the Japanese fermented soybean paste, boosts countless recipes with its nutty, funky umami—and a little goes a long way. In this white miso clam chowder recipe from Osamu Yoshikawa, the sixth-generation owner of bean-to-bottle soy sauce companyTo a medium pot set over medium heat, add the clams with their juices and the white wine. Cover and cook until the clams shrink slightly, about 3 minutes. Using a slotted spoon, transfer the clams to a small bowl.
In the empty pot, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until lightly browned and the fat has mostly rendered, about 6 minutes. Add the carrot, onion, and potato and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the dashi and reserved clam broth and bring to a boil, then turn the heat down andIn a small bowl, whisk together the milk and miso, then add to the chowder along with the reserved clams and stir to combine.
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