The tofu will absorb the soup base more effectively by tearing the tofu into pieces by hands.
豆腐は手でちぎると味がしみ込みやすくなります。

INGREDIENTS (2 Servings):
Nijiya Organic Regular (Soft) Tofu — ½ pack
Asari Manila Clam — 100g
Pork Belly Slice — 90g
Nappa Cabbage Kimuchi — 80g
Tokyo Negi — ½ piece
Soup Base (Nijiya Tsuyu Tennen) — 3 tablespoons
Water — 1 cup

DIRECTION:
Tear medium tofu into pieces by hand, and simmer briefly with water, manila clam, pork belly, Nappa Cabbage Kimuchi, Tokyo negi, and soup base (Nijiya Tsuyu Tennen).

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材料（2人分）:
ニジヤ有機木綿豆腐…1/2丁
アサリ…100ｇ
豚バラ薄切り肉…90ｇ
白菜キムチ…80ｇ
東京ネギ…1/2本
ニジヤつゆてんねん…大さじ3
水…1カップ

作り方:
木綿豆腐を手でちぎり、アサリ、豚バラ肉、白菜キムチ、東京ネギ、ニジヤつゆてんねん、水と一緒にさっと煮る。