Miso soup with clams, wakame and tofu
Hiromitsu Kato, personal chef to Japan's Ambassador to Australia, shares his recipe for a simple, healthy bowl of miso soup with Adam Liaw.
Hiromitsu Kato's umami-rich miso soup with clams. Photo: Steve Brown
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5g dried wakame
1 cup small clams (about 16 clams), scrubbed
75ml sake (check gluten-free if required)
2 tbsp light-coloured miso
150g silken tofu, drained
2 tbsp finely sliced spring onions
1. Soak the wakame in plenty of cold water for 5 minutes until soft.
2. Place the clams, sake and water in a small saucepan and bring to a simmer, simmering for about 2 minutes until the clams open. Reduce the heat to very low.
3. Place the miso in a small sieve or large ladle and submerge just under the surface of the liquid. With a stirring motion with a spoon dissolve the miso into the soup. Discard any piece of rice, grain or soybean husk remaining in the sieve or ladle. Do not return the soup to a simmer or boil after adding the miso (as this reduces its nutritional benefits).
Adam Liaw and Hiromitsu Kato. Photo: Steve Brown
4. Slice the wakame into 2cm lengths and add to the soup. Carefully slice the tofu into 2cm cubes and drop into the soup.
5. Place a few sliced spring onions in the bottom of each of four small soup bowls and divide the soup between the bowls to serve.
With Adam Liaw