Ingredients
The following ingredients have 4 Servings
- 2–3 spring onions/scallions, curled (see Cook’s Tip)
- about 30 ml/2 tbsp dried wakame, soaked in warm water until reconstituted
- 30 ml/2 tbsp pickled ginger (gari)
- handful of shiitake mushrooms, large ones halved
- pinch of salt, to taste
- about 1.2 kg/21/2 lb fresh clams, rinsed (discard any that are open)
- pinch of sugar
- 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock
- 2 garlic cloves, peeled and grated
- 5 cm/2 in piece of fresh root ginger, peeled and grated
- 15 ml/1 tbsp sake (optional)
- 15 ml/1 tbsp light soy sauce
- 15 ml/1 tbsp mirin
- 400 g/14 oz fresh ramen noodles
- 1 fresh red chilli, finely sliced
- few fresh micro or regular coriander/cilantro leaves (optional)
- 5 ml/1 tsp dark soy sauce
