Tofu Clam Soup Recipe

Clean clams

Rinse clams under cold running water. Discard any clams with broken shells or that do not close when tapped. If clams have sand, soak them in salted cold water (1 tbsp salt per 4 cups water) for 20 minutes, then rinse.

Make base

In a medium pot, combine 4 cups water, 1 cup dashi, and 2 tablespoons sake. Add the sliced white part of the scallions, julienned ginger, and minced garlic. Bring to a gentle simmer over medium heat.

Cook clams

Once the broth is simmering, add the cleaned clams, cover, and steam until clams open, about 4–6 minutes. Discard any clams that remain closed. Remove clams with a slotted spoon and set aside, leaving the clam-infused broth in the pot.

Season broth

Taste the broth and add 1 tablespoon soy sauce, 1 teaspoon salt, a pinch of white pepper, and 1 teaspoon mirin (if using). Keep broth at a gentle simmer.

Prepare tofu

While clams cook, gently drain the silken tofu and cut into 1-inch cubes. Place cubes on a plate lined with paper towel to remove excess moisture—handle carefully to avoid breaking.

Cook mushrooms

Add the thinly sliced shiitake mushrooms to the simmering broth and cook 2–3 minutes until tender.

Add tofu

Carefully slide tofu cubes into the simmering broth and warm through for 2–3 minutes. Avoid boiling vigorously to keep tofu intact and silky.

Return clams

Return the cooked clams (in shell or removed from shell, according to preference) to the pot to reheat for about 1 minute, just to combine flavors.

Finish soup by stirring in 1 teaspoon toasted sesame oil and scattering the thinly sliced green part of the scallions over the top. Adjust seasoning if needed—add a small pinch more salt or soy sauce to taste.

Ladle soup into two bowls, making sure each bowl gets clams, tofu, and mushrooms. Sprinkle each bowl with 1/2 teaspoon toasted sesame seeds and garnish with cilantro or mitsuba if using. Add a pinch of shichimi togarashi for heat if desired.