Tofu Clam Soup (for 2) Recipe

Prepare dashi-style base

In a medium pot combine 3 cups broth and 1 cup water. Add the 3-inch piece of kombu. Heat over medium until just before simmer (small bubbles around edge), then remove kombu after 5 minutes to avoid bitterness. If using bonito flakes, add them now, bring to a gentle simmer for 1 minute, then remove from heat and strain the liquid through a fine-mesh sieve back into the pot. Keep the hot strained broth on low heat.

If you prefer a simpler base, omit kombu/bonito and bring the broth/water mixture to a gentle simmer and proceed.

Purge and cook clams

While the broth is warming, rinse and scrub the clams under cold running water to remove sand. Place them in a bowl with cold salted water for 15 minutes if needed to purge grit, then rinse again. Add the clams to the simmering strained broth. Increase heat slightly so the broth comes to a gentle boil; cover and cook until clams open, about 4–6 minutes. Discard any clams that do not open.

Once clams open, remove 4–6 of the best-looking clams from shells and set aside (for presentation and texture). Keep the rest in shells in the soup.

Stir in 1 tbs mirin and 1 tsp light soy sauce to the broth with clams to season. Taste and adjust later if needed.

Add vegetables and tofu

After clams have opened and you have seasoned with mirin and soy, reduce heat to a gentle simmer. Add the thinly sliced shiitake mushrooms and the napa cabbage or bok choy. Simmer 2–3 minutes until vegetables begin to soften.

Gently slide the cubed tofu into the pot so it warms through without breaking apart. Simmer very gently 1–2 minutes — avoid boiling vigorously to keep tofu intact.

Add the white parts of the sliced green onions in the last minute of simmering so they soften slightly but retain flavor.

Finish the soup flavors

In a small bowl combine 1 tsp sesame oil, minced garlic, and thinly sliced ginger. Stir this into the pot. Season with up to 1 tsp salt and 1 tsp white or black pepper, tasting and adjusting in small increments so the clam flavor remains prominent.

Serve

Divide the clams, tofu, mushrooms, and broth between two bowls. Arrange the reserved shelled clams on top for contrast. Sprinkle with the green parts of the scallions, chopped cilantro or mitsuba if using, and a pinch of toasted sesame seeds. Serve with lemon or yuzu wedges to squeeze over each bowl at the table.

Leftovers: cool to room temperature and refrigerate up to 2 days. Reheat gently on low heat; do not vigorously boil once tofu is added.