Hiromitsu Kato, personal chef to Japan's Ambassador to Australia, shares his recipe for a simple, healthy bowl of miso soup with Adam Liaw.
5g dried wakame
1 cup small clams (about 16 clams), scrubbed
75ml sake (check gluten-free if required)
2 tbsp light-coloured miso
150g silken tofu, drained
2 tbsp finely sliced spring onions
1. Soak the wakame in plenty of cold water for 5 minutes until soft.
2. Place the clams, sake and water in a small saucepan and bring to a simmer, simmering for about 2 minutes until the clams open. Reduce the heat to very low.
3. Place the miso in a small sieve or large ladle and submerge just under the surface of the liquid. With a stirring motion with a spoon dissolve the miso into the soup. Discard any piece of rice, grain or soybean husk remaining in the sieve or ladle. Do not return the soup to a simmer or boil after adding the miso (as this reduces its nutritional benefits).
4. Slice the wakame into 2cm lengths and add to the soup. Carefully slice the tofu into 2cm cubes and drop into the soup.
5. Place a few sliced spring onions in the bottom of each of four small soup bowls and divide the soup between the bowls to serve.
With Adam Liaw