Miso Clam Soup

After d 1st try-out using clam as soup base, I starting searching d web for more clam broth recipe & decided to try this recipe out. Hubby & Hayden loves it!

• 2 dozen clams, scrubbed
• 1½ tbsp Miso paste
• 2 tube egg tofu, cut into 1/2 -inch cubes
• 1 med scallions, thinly sliced crosswise

1. Rinse d clams at least 3 times to rid d sand/grit. Fill a pot with just enough water to cover d clams be4 bringing it to boil. Off d heat & remove d meat for later usage, discard d shells.
2. Pour d clam broth through a strainer into a bigger pot. Add more water to make up 1.8l & whisk in d miso until smooth. Bring soup to a simmer over moderate heat. Add tofu & cook for 4mins.
3. Return clams to soup to heat through. Sprinkle the scallions on top and serve immediately.