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Winter Smoked Clams Ramen

A quick miso broth ramen topped with smoked baby clams, mushrooms, chives and toasted nori. Ready in 35 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Japanese-inspired
Calories: 475
Ingredients Method

Ingredients
  

  • Miso Broth
  • 1 teaspoon neutral oil 5 ml
  • 2 garlic cloves grated
  • 1 cm 1/2 inch fresh ginger, grated
  • 1/2 shallot finely diced
  • 500 ml 2 cups chicken or vegetable stock
  • 2 tablespoons white miso 36 g
  • 2 teaspoons light soy sauce 10 ml
  • Bowls
  • 200 g 7 oz fresh thin ramen noodles, or 120 g (4 oz) dried thin wheat noodles
  • 2 cans smoked baby clams in oil about 105 g (3.75 oz) each, drained, oil saved
  • 100 g 3.5 oz shimeji or sliced button mushrooms
  • 1 small bunch chives snipped
  • 1 sheet nori halved
  • 1 teaspoon of the reserved clam oil per bowl optional

Method
 

  1. Drain the clams and save the oil. Snip the chives and halve the nori. Toast the nori for about 20 seconds over a gas flame or under a hot grill, until crisp.
  2. Warm the oil in a medium pot over medium heat. Add the garlic, ginger and shallot and cook 1 to 2 minutes, until the shallot softens. Do not let the garlic brown.
  3. Pour in the stock and bring it to a gentle simmer, about 3 minutes.
  4. Add the mushrooms and cook for 2 to 3 minutes, until tender, then lift them out and set them aside.
  5. Ladle a little hot stock into a small bowl, stir the miso into it until smooth, then pour it back into the pot with the soy sauce. Keep the heat low and do not boil.
  6. In a separate pot of salted boiling water, cook fresh noodles for 1 1/2 to 2 minutes, or follow the package for dried ones, until al dente. Drain well.
  7. Taste the broth and add a pinch of salt only if it needs it.
  8. Divide the noodles between two warm bowls, ladle in 250 to 300 ml of hot broth per bowl, and arrange the mushrooms and clams on top. Finish with chives, nori and a few drops of the reserved clam oil.