- 2 pieces kombu (6-inch, wiped clean)
- 4 cups water
- 3 tablespoons bonito (optional for vegetarian-friendly)
- 1/4 cup red miso
- 1 cup nameko mushroom (shiitake, trimmed)
- 3 tablespoons wakame (dried)
- 3 ounces Hodo Soy Yuba (cut into thin strands, fluff)
- 1 pound manila clam (cleaned)
- 1/4 cup ikura
- 4 stalks mitsuba (chopped)
- 3 cups soymilk (6 X)
- 6 tablespoons CaSO4 aqueous solution (6 X)
- To make the dashi, in a small saucepan, add cold water and kombu. Let sit 15 minutes, then bring to an almost boil. Remove from heat. If using bonito, sprinkle in bonito. Let steep 15 minutes, then strain out kombu and bonito. Discard solids and transfer dashi to a pot.
- Using 2 Tablespoons of the dashi, soften the miso to a smooth paste. Add more dashi if needed, then add the softened miso to the dashi and whisk to combine. Bring to a gentle, just simmer to dissolve the miso. Strain the broth if preferred. Then add the mushroom, and wakame, and simmer a few minutes until mushrooms are tender. Add yuba strands and heat through. Do not boil.
- Remove one cup of broth only to a small pot, bring to a boil. When it boils, add clams and cover the skillet tightly. Cook shaking the pan occasionally, and listen for clicking sounds. When the clicking comes to a slow (about 4 minutes), uncover. Remove from heat. Transfer clams into the miso broth and strain in clam broth, being careful to leave any sand residue behind.
- Prepare 6 half-cups of silken tofu: (see silken tofu instructions for details) using proportions above. Heat soymilk 135F. Set out 6 bowls. Add a portion of coagulant to each bowl, pour milk on top and let sit a few minutes to set.
- Gently ladle soup with clams and yuba strips over the silken tofu. Garnish with mitsuba and dot with ikura.