Ingredients:

• 2 cups Kombu Dashi

• 1/2 cup Clam Juice (available in can or bottle)

• 4-5 slices Sliced Ginger

• 1-1/2 teaspoons Shiokoji

• A few Mitsuba Green or Pea Shoot

• 1/2 cup Siratama Powder (Sweet Rice Flour)

• 1/4 cup Water (for pink color, use beets juice, for green use matcha)

How to make:

1. Prepare Shiratama. Combine Siratama flour with half amount of water, add rest of water little by little to adjust. It should be the same softness with baby’s cheek.

2. Divide the dough into 12, and make a little ball.

3. Cook in a simmering water, until they begin floating on the surface. Chile the Shiratama in cold water.

4. Put Kombu dashi and clam juice with sliced ginger in a pot, and gently warm them up. Turn off the heat and season with Shiokoji. Adjust the amount of Shiokoji to your taste.

5. In a soup cup, place 2 pieces of Shiratama and pour the clam soup. Garnish with chopped mitsuba or pea shoot.