Full of Flavor - Soy Sauce Ramen With Freshwater Clam (Shijimi Clam) - Recipe Video
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Cook time
30 minutes
Ingredients 1 serving
- Chinese noodles1 head(s)
- Hot wateras needed
- Soup
- Hot water500 ml
- Freshwater clam (Shijimi clam)100 g
- (A)Cooking sake1 tbsp
- (A)Light soy sauce1 tbsp
- (A)Grated ginger1 tsp
- (A)Japanese style granulated soup stock1 tsp
- Toppings
- Japanese leek10 cm
- Raw wakame seaweed20 g
- Boiled egg1/2
How to make
- Prepare. Remove sand from the freshwater clam (shijimi clam). Quickly boil raw wakame seaweed in boiling water for about 1 minute until it turns bright green.
- 1. Cut the Japanese leeks into small pieces. Cut the raw wakame seaweed into 0.8-inch wide pieces.
- 2. Make the soup. Put the ingredient (A) and shijimi clam into a pot of boiling water, heat over medium heat until the shijimi clam is open, remove from heat, and separate the shijimi clam from the soup.
- 3. Boil the water in another pot, add the Chinese noodles, boil according to the package directions, and drain in a strainer.
- 4. Pour the soup from Step 2 into a bowl, break Step 3 into pieces and put them in. Then add the shijimi clam from step 2, step 1, and the rest of the topping ingredients. It is ready.
Tips for cooking
Please use your favorite Chinese noodles. You can substitute green onions for Japanese leeks. This time, we used raw wakame seaweed, which is not salted or dried, and does not need to be rehydrated. If it is not cooked, please boil it quickly and use it.