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Recipes > 365 Days Miso Soup > Shellfish Miso Soups > Fresh Tofu Skin and Hard Clam Miso Soup
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Fresh Tofu Skin and Hard Clam Miso Soup
This is a miso soup of mild spring taste with the pleasant aroma of Japanese hard clams (hamaguri).
Ingredients (4 servings)
| Nama-yuba (Fresh tofu skin) | 2 sheets |
|---|---|
| Hamaguri | 4 |
| Kinome (Young leaves of sansho, or Japanese pepper) | 4 pieces |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Soak the hamaguri in salt water to remove the sand and then scrub with fresh water.
- Place the hamaguri in the dashi stock and heat. After the shells open, lower the heat and add the nama-yuba. Dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the kinome on top.
★ A Note
The dashi of hamaguri is unified with nama-yuba and miso in this miso soup.
