Ladle over the hot broth, pop a generous spoonful of walnut miso in the middle of each bowl and stir.

Ladle the hot broth around, then scatter with the coriander.

Frothily whisk remaining egg yolk, slowly add 2 tbsp lemon juice while whisking, then a cupful of hot broth.

Ladle over the clams and hot broth.

You want it medium rare, because when you pour the hot broth over the top it will gently cook it through, should you want it to.