Steps

1. Finely chop 30g onion. [Tip!] If you dislike the strong taste, soak it in water.
   🕒 09:23
2. Cut 40g bacon into thin strips.
   🕒 12:29
3. Tear 50g maitake mushrooms apart by hand. (The stems are also edible.)
   🕒 13:51
4. Measure out 10g grated garlic.
   🕒 14:25
5. In a frying pan, heat 2 tsp olive oil and sauté 40g bacon until lightly browned. [Tip!] Do not over-brown to prevent the soup from becoming cloudy.
   🕒 14:53
6. Add 280cc soy milk and bring to a boil.
   🕒 16:39
7. Add 1 tsp kombu dashi, 1 tsp consommé, 6 shakes Hi-Me (umami seasoning), and 1/3 tsp salt, then mix well.
   🕒 17:20
8. Add 10g grated garlic, 100g frozen clams, 10g butter, and 40g pizza cheese, then simmer over low heat until melted. [Tip!] Do not over-boil to prevent the soup from separating.
   🕒 19:01
9. Bring a large pot of water to a boil, and cook 1 packet dried ramen noodles according to package directions (6-7 minutes).
   🕒 21:46
10. Transfer the cooked noodles to a bowl.
    🕒 29:54
11. Pour the rich soup over the noodles.
    🕒 30:36
12. If there are shells, arrange them showing the underside for presentation.
    🕒 31:11
13. Top with the finely chopped 30g onion.
    🕒 31:21
14. Garnish with broccoli sprouts to taste.
    🕒 31:43
15. Drizzle with olive oil to taste and sprinkle with black pepper to taste.
    🕒 32:03
16. Optionally, sprinkle with paprika powder to taste.
    🕒 32:27