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Clam Miso Soup

1 lb Fresh clams
6 c Water
1 Piece (6 inches square) dashi konbu
1/2 c Red miso
1 sm Daikon; cut in 2-1/2 x 1/2 inch strips
1/2 c Bean sprouts

Cover clams with water; refrigerate overnight. Wash, drain, and place in a large saucepot. Add water and konbu. Bring almost to a boil and just before water boils, discard konbu. Lower heat and cook for 10 minutes. Skim off foam. Mix 1/4 cup of the broth with the miso to make a smooth paste. Stir into clams. Bring to a boil. Reduce heat, add vegetables, and cook 10 more minutes.

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