It is absolutely freezing outside in New York right now. So cold, in fact, that my nipples could have cut calligraphy into glass. All I wanted was some miso soup, so, as part of Tuesday Soup Day, I found this delicious take on the average miso soup. Image and recipe from Rasamalaysia.com.
Ingredients
½ pound Manila Clams
3 – 4 cups water
2 tablespoons Dashi-flavored Miso paste or to taste (I used red Miso paste)
4 small tofu puffs (cut into pieces)
½ block soft tofu (cut into small cubes)
Some chopped scallion
Directions
Bring the water to boil. Add the soft tofu and tofu puffs. Add clams and boil for about 2 minutes or until all clams are open. Add the miso and stir it with chopsticks or a ladle until dissolved. Top with the chopped scallion and serve hot with steamed rice.
