Miso soup with clams
Instructions:
- Pour the water into a large pan and add the dashi powder and red miso paste.
- Process with a hand-held blender until well mixed.
- Cut the tofu into 3⁄4-inch cubes.
- Place tofu into serving bowls, allowing 5 per person.
- Rinse the clams under cold water.
- Bring the soup to a boil, then add the clams.
- Cook for 3 minutes or until the clams open. Remove from the heat.
- Lift the clams out of the soup with a slotted spoon.
- Place the clams on top of the tofu in the serving bowls, discarding any that have not opened.
- Add the remaining tofu to the soup and blend until creamy and smooth.
- Ladle the soup over the clams and tofu and serve.