Put the shijimi clams in a bowl with plenty of water. Add a pinch of salt to degrit. Let them sit for half a day if possible, but at least for 2 hours.

Place the clams in a strainer to drain. Combine the bonito dashi and the clams in a pot. Turn on the heat and simmer. Be sure to properly skim off the scum.

Once the clams open, add the miso and dissolve. We use white miso. Sprinkle in the green onions and it's complete.