Clam miso soup with wakame and rice

Ingredients

For 1 serving

• Clams400 g
• Sake2 tablespoons
• Miso1 tablespoon
• Wakame seaweed4 g
• Tofu80 g
• White rice70 g
• Spring onions1
• Saltto taste

Contains: shellfish, soy,

Method

1. Rinse the rice, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12–15 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered.
2. Meanwhile rinse the purged clams under running water, discarding any broken ones or open ones that don't close when tapped on the worktop.
3. Put them in a pan with the sake and just enough cold water to cover, put the lid on and cook over medium-high heat for 3–5 minutes, shaking the pan, until they have opened; discard any that stay closed.
4. Soak the wakame in cold water for 5 minutes and drain; cut the tofu into cubes of about 1.5 cm; trim and thinly slice the spring onion.
5. Add the wakame and tofu to the clam broth and heat for 2 minutes over low heat, until the tofu is warmed through.
6. Turn off the heat and dissolve the miso by loosening it in a small ladle of broth, without boiling it again; serve with the spring onion and the rice on the side.