Miso Clam Soup with Yuba Strips on Silken Tofu

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One word to describe this soup? Special. Courtesy of Linda Tay Esposito.
Author: Lemons & Anchovies
Recipe type: Soup
Cuisine: Asian
Serves: 6
Ingredients
2 pieces kombu, 6-inches, wiped clean
6 cups water
3 tablespoons bonito flakes
¼ cup red miso
1 cup nameko or shiitake mushrooms, trimmed
3 tablespoons dried wakame
3 ounces yuba, cut into thin strands
1 pound Manila clams
¼ cup ikura
4 stalks mitsuba, chopped
6 portions of ½ cup silken tofu
Instructions
To make the dash (broth), combine the kombu and water in a saucepan. Wait 15 minutes then bring the water to an almost-boil. Remove from heat, sprinkle the bonito flakes and let steep for 15 minutes. Strain out the kombu and bonito, discard the solids and transfer the broth to a pot.
Add a couple of tablespoons of the dashi to the miso to create a smooth paste. Add the softened miso to the rest of the dash and whisk to combine. Bring to a gentle simmer to dissolve the miso. Add the mushroom and wakame and simmer for a few minutes until the mushrooms are tender. Add the yuba strands and heat through.
Remove one cup of broth to a small pot and bring to a boil. Add the clams and cover to allow them to cook, about 4 minutes. Transfer the clams to the miso broth and strain in the clam broth (to make sure sandy residue is left behind).
Place ½ cup portions of silken tofu in 6 bowls. Ladle the soup with the clams, mushrooms and yuba strips. Garnish with mitsuba and dot with ikura.