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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

Mugi (Barley) miso

Ikiteru Junsei Aka
(Living Pure Red Miso)


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

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