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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

Mugi (Barley) miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Soak the hamaguri in salt water to remove the sand and then scrub with fresh water.
  2. 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.
  3. 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.

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