Miso Clam Soup with Yuba Strips on Silken Tofu

One word to describe this soup? Special. Courtesy of Linda Tay Esposito.
Course Soup
Cuisine Asian
Servings 6
Author Lemons & Anchovies


  • 2 pieces kombu 6-inches, wiped clean
  • 6 cups water
  • 3 tablespoons bonito flakes
  • 1/4 cup red miso
  • 1 cup nameko or shiitake mushrooms trimmed
  • 3 tablespoons dried wakame
  • 3 ounces yuba cut into thin strands
  • 1 pound Manila clams
  • 1/4 cup ikura
  • 4 stalks mitsuba chopped
  • 6 portions of 1/2 cup silken tofu


  1. To make the dash (broth), combine the kombu and water in a saucepan. Wait 15 minutes then bring the water to an almost-boil. Remove from heat, sprinkle the bonito flakes and let steep for 15 minutes. Strain out the kombu and bonito, discard the solids and transfer the broth to a pot.
  2. Add a couple of tablespoons of the dashi to the miso to create a smooth paste. Add the softened miso to the rest of the dash and whisk to combine. Bring to a gentle simmer to dissolve the miso. Add the mushroom and wakame and simmer for a few minutes until the mushrooms are tender. Add the yuba strands and heat through.
  3. Remove one cup of broth to a small pot and bring to a boil. Add the clams and cover to allow them to cook, about 4 minutes. Transfer the clams to the miso broth and strain in the clam broth (to make sure sandy residue is left behind).
  4. Place 1/2 cup portions of silken tofu in 6 bowls. Ladle the soup with the clams, mushrooms and yuba strips. Garnish with mitsuba and dot with ikura.