Yuzu Clam Shio Ramen

Name: Yuzu Clam Shio Ramen
Cook time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 1¾ pounds (875 g) clams; 2 tablespoons canola oil; Salt; 1¼-inch (3-cm) piece ginger, peeled and finely chopped; 3 garlic cloves, finely chopped; Generous ¾ cup (200 ml) saké or dry sherry; 1 shallot, finely chopped; Generous ¾ cup (200 ml) saké or dry sherry; 4¼ cups (1 liter) Mom’s Chicken Broth; 3 tablespoons fish sauce; 2 teaspoons Chinkiang vinegar (black rice vinegar); 2 teaspoons Chinkiang vinegar (black rice vinegar); 1 cup (240 ml) coconut milk; 3 tablespoons yuzu juice; 8 tablespoons Shio Tare; 8 tablespoons Sofrito; 8 ounces (250 g) ramen noodles, homemade or store-bought; 8 ounces (250 g) ramen noodles, homemade or store-bought; 8 ounces (250 g) ramen noodles, homemade or store-bought; ½ cup (25 g) chopped cilantro

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Slurp

By Dennis Yen

Published 2024

About

Shio tare gives this ramen a salty flavor base. The foundation is a deep broth complemented by aromatic sofrito, ocean flavors from clams, creaminess from coconut, and the freshness of yuzu—put together, these ingredients create an irresistible combination.

Ingredients

Broth

1¾ pounds (875 g) clams
Salt
2 tablesp

Noodles

Method

Rinse the clams, discarding any with broken shells or shells that don’t close. Fill a large bowl with water and add 2 tablespoons salt. Add the clams and let soak for 30 minutes. Drain and rinse.
In a large pot or Dutch oven over medium heat, warm the oil and add the garlic, ginger, and shallot. Sauté for 2 minutes. Raise the heat to medium-high, and add the cl