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Miso Clam Ramen
Serves 2 Starters and mains
Ingredients
- 1tsp neutral oil
- 2 garlic cloves, grated
- 1cm ginger, grated
- 1⁄2 shallot, finely diced
- 400g live clams, purged in salted water (see method)
- 3tbsp dry white wine or saké
- 500ml chicken stock or water
- 2tbsp white miso paste
- 2tsp light soy sauce
- approx. 200g fresh thin ramen noodles or 120g dried thin wheat noodles (2 nests)
- 100g shimeji mushrooms
- 1 small bunch chives, finely snipped
- 1 sheet nori, toasted for 20 seconds over a gas ring or under a hot grill and cut in half
Method
It is important to purge the clams before use. To do this, place them for a few hours in salted water before use, to eliminate any grit, and discard any that remain slightly open when you tap them on a worktop.
Place the oil in a large saucepan, add the garlic, ginger and shallot and fry over a medium heat for 1-2 minutes. Increase the heat and add the clams and white wine or saké. Let the alcohol bubble away for 30 seconds, then cover the pan with a lid. Allow the clams to steam open – the time will vary depending on their size. Discard any that have not opened after around 10 minutes. Remove the clams with a slotted spoon and set aside, leaving the liquid in the pan.
Add the chicken stock or
water to the pan, along with the
miso and soy sauce, and heat
gently – do not boil. Check the
broth for seasoning and add
a pinch of salt if necessary.
Meanwhile, cook the noodles
in a pan of boiling salted water
for 11⁄2-2 minutes, depending
on their thickness (or according
to packet instructions), until
al dente. Drain and rinse in
plenty of cold water to stop
them from sticking. Add the
shimeji mushrooms to the broth
and gently cook for 2-3 minutes.
Remove the mushrooms from
the broth and set aside.
Strain the broth and add 250-300ml to each serving bowl. Top with the cooked noodles, clams and mushrooms, and finish with the snipped chives and toasted nori.
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