Craving noodles for breakfast, I scrounged around the refrigerator for toppings that would complement the baby clams and miso broth that Michael sent. When I drink miso soup, tofu isn't very far. How shall I prepare the tofu?
Tofu cut in cubes with shoyu and katsuobushi (shaved dried tuna) sprinkled on top is an easy yet satisfying tofu side. It is a cool and refreshing balance to a warm soup.
The fridge was packed with brussels sprouts, broccoli, red peppers, and snap peas. I wasn't feeling very green (sorry, Kermit), so I chopped up some red peppers.
All it took for the vacuum packed baby clams to open up was to stir the little gems in hot water. The miso paste was added once I fished out the unopened clams. With a sprinkle of shichimi togarashi after the soup and clams were poured over the buckwheat noodles and red peppers, the meal was ready in 15 minutes.
With my noodle craving sated, I was happy as a clam at high tide.