AT A GLANCE
|01||Place noodles in a large heatproof bowl. Cover with boiling water and stand for 5 minutes.|
|02||Bring 2 litres of water to the boil in a large saucepan, add dashi powder and stir to dissolve. Add clams and simmer for 3-4 minutes or until clams open. In a separate bowl, add ½ cup simmering liquid to miso paste and stir to combine, then return miso mixture to clams. Add tofu and stir to warm through.|
|03||Drain noodles and divide among bowls. Ladle over miso and clams and serve immediately, topped with wakame.|
Note Udon noodles are cooked and vacuum sealed in individual packets. Shiro miso is a light miso paste. Dashi powder is the powdered form of the traditional Japanese stock made from bonito flakes. All ingredients are available from Asian supermarkets and Japanese food stores.