Go Back
Print

Ingredients

Ramen

  • 2 servings Signature Shoyu Ramen

Soup

  • 3 cups Water (1 1/2 cups per serving)
  • 1/2 tbsp Chicken Bouillon Powder
  • Salt by preference
  • **Shoyu soup base is not used. If using, omit Chicken Bouillon Powder and Salt**

Toppings

  • 200 g Shijimi Clams
  • Wakame Seaweed by preference
  • 4 slices Naruto (Spiraled Fishcake)
  • Menma (Braised Bamboo Shoots) by preference
  • Green Onion by preference
  • 1 tbsp Butter (1/2 tbsp per serving)

Instructions

  • If you are using dried wakame seaweed, soak them in water to re-hydrate. Cut to bite sizes if necessary. Chop the green onions and slice the Narutomaki.
  • Boil 3 cups of water in a pot and pour in shijimi clams. Once the clams open, skim off the scums. Add in the chicken bouillon powder and simmer. The soup is ready!
  • In a separate pot, boil plenty of water and follow the package instructions to cook the ramen noodles. Once the noodles are cooked, drain well. Place the noodles in a bowl.
  • Pour the soup from Step 1 into the bowl and top with shijimi clams. Add on wakame seaweed, narutomaki, menma, and green onions. Finish by topping the ramen with butter. Enjoy!