365 Days Miso Soup
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Freshwater Clam and Tofu Red Miso Soup
Freshwater clams (shijimi) are full of nutrients, and this miso soup will energize you in hot summer!
Ingredients (4 servings)
| Shijimi | 160 g |
|---|---|
| Tofu | 1/4 cake |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Soak the shijimi in fresh water to remove the sand and wash well with water. Cut the tofu into 1-cm cubes.
- Place the shijimi in the dashi stock and heat. When the shells have started to open, add the tofu and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
There are three varieties of shijimi found in Japan. The one available on the market and used for miso soup is “Yamato shijimi.”
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi
(Red Dashi-added Miso)
