Culinary researcher Ryuji completely recreates the popular and frequently sold-out cup ramen, "Wakame-takusan Asari Dashi Shio Ramen" (Clam Dashi Salt Ramen with Lots of Wakame)! This generic recipe allows you to easily make an exquisite salt ramen at home, featuring the umami of clams, garlic, and butter flavor. Enjoy a taste that surpasses the original in your own home.
Ingredients
Main Ingredients (3 servings)
- Dried noodles 1 bundle
- Shelled clams 40g
Seasonings
- [A] Water 300cc
- [A] Chinese soup stock (Chuka-aji) 1 tsp
- [A] Kombu dashi (kelp broth powder) 0.5 tsp
- [A] Garlic powder 8 shakes
- [A] Red chili pepper 1 pinch
- [A] Soy sauce 0.5 tsp
- [A] Salt 1 pinch
- [A] MSG(Ajinomoto) (MSG) 5 shakes
- [A] Dried wakame seaweed 1 tbsp
- [A] Black pepper 3 shakes
- [A] Lard 1 tsp
- Butter 5g
Steps
- Place 300cc water in a pot and bring to a boil.
- Add 1 tsp Chinese soup stock (Chuka-aji), 0.5 tsp kombu dashi, 8 shakes garlic powder, 1 pinch red chili pepper, 0.5 tsp soy sauce, 1 pinch salt, and 3 shakes MSG(Ajinomoto) (MSG) to the pot and mix.
- Add 1 tbsp dried wakame seaweed and 40g shelled clams to the pot and simmer.
- Add 3 shakes black pepper and an additional 2 shakes MSG(Ajinomoto) (MSG) to the soup and adjust the taste.
- Add 1 tsp lard to finish the soup.
- In a separate pot, boil plenty of water and cook 1 bundle dried noodles according to package directions (approximately: 6 minutes).
- Drain the cooked noodles thoroughly.
- Place the drained noodles in a warmed bowl and pour in the prepared soup.
- Finally, top the noodles with 5g butter and it's complete.
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