One word to describe this soup? Special. Courtesy of Linda Tay Esposito.
AuthorLemons & Anchovies
2pieceskombu6-inches, wiped clean
1cupnameko or shiitake mushroomstrimmed
3ouncesyubacut into thin strands
6portions of 1/2 cup silken tofu
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.
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.
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).
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.