Shellfish Soup Base
The perfect balance of soy sauce, dashi, extracts of scallops and shijimi clams has made this soup rich and savory. Diluting is the only thing you need to do to enjoy a variety of delicious hot pot dishes.
Bring (A) and ginger to a boil in a pot, then add tofu.
Let it boil again. Mix (B) in a small bowl and stir in to thicken.
While stirring, drizzle the egg into the soup gently. Remove from heat and season with black pepper.
Ladle the soup into the bowls and sprinkle green onions on top.
