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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 |
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi
(Red Dashi-added Miso)
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.”
