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Hard Clam and Wheat Gluten Cake Miso Soup
Enjoy the savory dashi of Japanese hard clams (hamaguri) until the last sip.
Ingredients (4 servings)
| Hamaguri | 4 |
|---|---|
| Nama temari-fu (Steamed wheat gluten cake balls) | 8 |
| Kaiwaredaikon (White radish sprouts) | Several sprouts |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Ikiteru Junsei Aka
(Living Pure Red Miso)
Directions
- Soak the hamaguri in salt water to remove the sand and then scrub well with fresh water.
- Bring the dashi stock to a boil and add the hamaguri. When the shells have started to open, add the nama temari-fu and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the kaiwaredaikon on top.
★ A Note
Hamaguri has been traditionally related with the Girls’ Festival in Japan. Try this miso soup on the festival day.
