Tofu and clams in a light miso broth recipe

Ingredients

• 12 oz (350 g) soft silken tofu, cut into 1-in (2.5-cm) cubes
• ¼ lb (125 g) fresh enoki mushrooms
• 8 cups (2 liters) water
• 2 teaspoons instant dashi granules
• 4 oz (125 g) dried Japanese noodles (soba, hiyamugi or somen)
• 24 small clams, such as littlenecks, scrubbed
• 3 tablespoons miso (any type)

1. Have 4 separate serving bowls ready, near the stove. Divide the tofu cubes and the enoki mushrooms among the bowls.
2. In a medium pot, combine the water and the dashi granules and bring to a boil. Add the dried noodles to the pot and cook according to package instructions. Use a pair of tongs or chopsticks to remove the noodles, reserving the broth in the pot. Divide the noodles among the bowls.
3. Return the dashi broth to a boil over medium heat and add the clams. When the clams open wide, about 3 minutes, remove the clams and add them to the bowls. Discard any that do not open. Turn off the heat and whisk in the miso. Taste and whisk in more miso if desired. Quickly ladle the hot miso broth into each bowl and serve.