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Hard Clam and Butterbur Miso Soup

The rich dashi of Japanese hard clams (hamaguri) is tasty until the last sip.

Ingredients (4 servings)

Hamaguri 8
Fuki (Japanese butterbur) 2 stalks
Mitsuba (Japanese honeywort) 4 pieces
Water 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Ikiteru Junsei Aka
(Living Pure Red Miso)


  1. Soak the hamaguri in salt water to remove the sand and then scrub with fresh water. Boil the fuki in water, peel and cut to 2-cm length.
  2. Place the hamaguri in the water and heat. After the shells open, lower the heat and add the fuki.
  3. Dissolve the miso and boil for a moment.
  4. Serve the miso soup in bowls with the mitsuba on top.

★ A Note

Boil fuki after sprinkling salt and rolling and rubbing on a cooking board. It makes you peel fuki easily.

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