- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Serves: 4 servings
- Category: Main dish
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 celery stalks, diced
- 1/4 teaspoon Kosher salt
- 2 tablespoons miso
- 1/2 cup Mirin or dry white wine
- 14 ounces (1 package) Tofu, firm, cut into 1 inch cubes
- 10 ounces (1 can) baby clams
- 1/2 cup edamame beans, pre-cooked
- Freshly ground white pepper
Instructions
- Heat a wide 4 quart pan at medium-high heat for 2 minutes, add olive oil, it should start shimmer once hit the pan. Add onion, celery and salt, cook about 4 minutes until the vegetables are softened.
- Add Miso to the pan and mix well with the vegetables, cook for about 3 minutes. Miso should be well dissolved, and no lump remain.
- Add Mirin, mix for 1 minute, then add tofu, and the liquid from the can of baby clams, stir gently, cover and cook for 5 minutes.
- Add baby clams and edamame beans, cook for another 2 minutes until everything is heated through.
- Add white peppers to taste. Serve hot with rice or eat on its own.
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