Hi everyone, I’m Kitty, an Accredited Practising Dietitian working closely with the community. I’m passionate about creating simple, healthy and nutritious recipes for people with musculoskeletal conditions by applying my knowledge and multicultural backgrounds. I hope you enjoy them!

Check out our full range of recipes here.

Clam, seaweed and miso soup

This quick and hearty Japanese miso soup is full of umami flavour. Japanese seaweed is rich in calcium and fibre and promotes good bone and gut health.

Time: About 15 mins. Serving: 1-2 serves


  • 40-60g frozen, ready to go clams
  • 100g soft tofu, cut into pieces approx. 5cm x 5cm and 2cm thick.
  • 2 tbsp or 30g dried seaweed
  • 500mL water
  • 1 tbsp white miso


  1. Add 500mL water to a medium-sized pot, and add the dried seaweed.
  2. Bring the water to a boil.
  3. Add your frozen clams to the boiled water. Keep at the boiling temperature and cook for 2-3 minutes.
  4. Add in your tofu.
  5. When the soup boils, turn the heat off.
  6. Stir in the miso and mix well.
  7. Ready to serve.


  • Miso is better to be added when the heat is off.

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