Tofu Miso Soup with Clams

Instructions

1. Prepare the clams
   Soak the clams in cold water with 1 tablespoon of salt for 30 minutes to purge any sand. Rinse thoroughly under cold running water. Discard any clams that remain open when tapped.
2. Make the dashi base
   In a large pot, bring the dashi stock to a gentle simmer over medium heat. If using dashi powder, dissolve it in water according to package instructions. Add the grated ginger and sake if using.
3. Add the clams
   Once the broth is simmering, add the cleaned clams to the pot. Cover and cook for about 5-7 minutes until most of the clams have opened. Discard any clams that remain closed after cooking.
4. Incorporate the miso
   Take a ladleful of the hot broth and place it in a small bowl. Add the miso paste and whisk until smooth. Pour this mixture back into the pot, making sure to mix it well. Never boil the soup after adding miso as it will lose its flavor and aroma.
5. Add the tofu
   Gently add the cubed tofu to the soup and let it warm through for about 2 minutes. Be careful not to stir too vigorously as silken tofu breaks easily.
6. Final touches
   Turn off the heat. Add the sesame oil and soy sauce if using. Taste and adjust seasonings if needed. The broth should be savory and slightly sweet from the clams.
7. Serve
   Ladle the soup into serving bowls, ensuring each portion has a good amount of clams and tofu. Garnish with sliced green onions and nori pieces if using. Serve immediately while hot.