Printable version of Sachiko's microwave miso based recipePrinter friendly version             
Tofu and Clam Soup with Rice
[4 Servings]   
 

1 (14 oz.) package House Premium Tofu Soft, drained and cut into 1/2 inch cubes
1 lb. clams or mussels, washed well and set aside
2 Tbsp. olive oil
1 stalk leek
3 cups water
1 lb. tomatoes, diced into 1/2 inch pieces
1 tsb. salt
1 Tbsp. liquid seasoning, such as a browing and seasoning sauce or soy sauce
1/2 tsp. coarsely ground black pepper
2 Tbsp. chopped parsley
1 lb. cooked rice, preferably warm

1. Cut leek in half horizontally, and place flat side down. Then slice diagonally into thin slices.

2. Pour olive oil into a microwave-proof bowl. Add leek, salt and black pepper. Mix well.

3. Add tomatoes, clams (or mussels) and water to leek mixture. Cover with plastic wrap (see tip *).

4. Heat in microwave on High power for 10 to 14 minutes. Remove bowl and add Tofu and seasoning. Heat in microwave again on High power for 2 minutes. Remove bowl and set aside.

5. Add rice to a soup bowl. Pour soup mixture over rice. Serve hot.

* Leave each end of plastic wrap slightly open (about 2 inches).
This recipe is based on a microwave wattage of 800 – 1200 watts. Please adjust your cook time to your oven's wattage.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.