Miso Clam Tofu Soup

Overview

This recipe is from "Master Chef's Home Cooking". When I first got this book, I couldn't help but exhale preconceived contempt for who dares to call himself the God of Cooking. Well, I was... wrong.... This book opened up my new understanding of recipes. The introduction is very detailed, the attitude is very rigorous, and the dishes are unexpected. When it comes to the unexpectedness of dishes, the biggest sigh is that everything can be pureed. In addition to making sauces, you can also puree vegetable leaves, stir gutter into puree, stir butter into puree, and even stir bread into puree. In short, in the future #Standing on the Shoulders of Giants, various kinds of puree will be mentioned one after another. It makes sense to say that Thai food is a big bowl of sticky food that needs to be stirred into puree, but visual Western food... well, so the beauty of learning is that you always have the feeling of opening your eyes again. Today we will stir tofu into puree. Let’s go down step by step

Tags

• soups
• japanese food
• red miso
• silky tofu
• clam
• salt

Ingredients

Steps

1. 1 Boil a pot of water, add miso and a little salt, stir well (you can use a hand mixer)

   

2. 2 After boiling, put in the washed clams that have spit out sand, wait for 3 minutes and they will be almost ready when they open their mouths

   

3. 3 While clamming, cut the tofu into small pieces, put 5 or 6 pieces in each bowl, and set aside the rest

   

4. 4 Drain the clams from the pan and place them in a small bowl with tofu

   

5. 5 Add the remaining tofu cubes to the miso soup (still piping hot) and puree with a hand blender

   

6. 6 Pour the thick miso tofu soup into a small bowl. The soup should be almost as thick as the clams. DONE, enjoy