Okinawa island clam miso soup

Combine the dashi and water in a large pot and bring to a boil; turn down to medium and simmer 5 minutes.

Add the washed, drained clams to the stock and cook until they open, about 3 minutes.

Take out the clams, let them cool a couple of minutes, then separate the meat from the shells.

Strain the broth through a thin mesh, stopping before the sand at the bottom; discard the sandy remainder.

Return the broth to the stove and bring to a boil; add the ginger, red miso and white miso, then a tablespoon of soy sauce, and whisk.

Taste; no further salt is needed since the miso, soy sauce and clams are salty. Bring back to a boil.

Meanwhile prepare the bowls: slice green onion, white and green together, about half a tablespoon per bowl; sprinkle in wakame.

Dice the tofu in about quarter-inch cubes and add to the bowls with three or four clams; keep a few shells to garnish.

Ladle in the broth and arrange the clams.