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Littleneck Clam and Wheat Gluten Cake Miso Soup

The umami (good taste) of Japanese littleneck clams (asari) seeps into spiral wheat gluten cakes (uzumaki-fu) in this miso soup.

Ingredients (4 servings)

Asari 120 g
Uzumaki-fu 20 pieces
Magic Red or Benitade (Water pepper) 2 tablespoons
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Soak the asari 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 asari. After the shells open, lower the heat, dissolve the miso and add the uzumaki-fu.
  3. Serve the miso soup in bowls with the Magic Red on top.

★ A Note

If you have a large amount of asari, save the extra portion in a freezer. It increases the umami (good taste) ingredient in asari. You can then make this miso soup tastier.

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