Recipe: Clams and tofu miso soup

Home Cooking Recipe: Clams and tofu miso soup


Generally, the miso soup needs to use the bonito soup to taste. This soup directly uses the savory taste, which is fast and simple.



  1. Put in the water and add 1 tsp of salt to the sand. Onion, garlic, minced meat, long red pepper, seeded and cut into small Ding. Yuzi tofu cut 2cm small pieces, cut onions and flowers.

  2. Heat the oil in a pot, sauté the onions, garlic, pour in the long red pepper and simmer. Mix well and cook in the appropriate amount of sake.

  3. Open the lid after about 2 minutes, pick out the cockroaches that have been opened one by one, and put them in a bowl for later use.

  4. Add some water to the pot and pour in the tofu. After the water rolls, turn off the small fire, use a spoon to dig out the white miso, use a chopstick to make a little bit of it, let the miso slowly dissolve into the soup, and gently stir evenly.

  5. After adding the miso, pour the clams picked out in step 3 (the clam juice at the bottom of the bowl is the essence, all poured in). Cover and keep a small fire for a while and turn off the heat.

  6. Open the lid and sprinkle with chopped green onion to serve.


1, if you use tender tofu, it is best to first boil it with salt water, so that the tender tofu is not easy to break. In addition, boiled water can also remove additives used in some soy products. 2, red miso and white miso are different in saltiness, if you use red miso, you need to reduce the amount. 3, you can also put the miso in the filter, then dipped the bottom of the net into the soup, smear the miso and let it dissolve slowly. Using a strainer can help the miso dissolve more evenly.

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