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Shio Ramen with Clams
Shio Ramen with Clams

Before you jump to Shio Ramen with Clams recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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The initial step in creating healthy choices from a lunch menu is picking your location wisely. In case you’ve got several alternatives, when seeking to flake out, it is vital that you provide each option a fast examination. Though fast food institutions are starting to integrate healthy foods and meals in their menus, so you might find it a lot easier to eat healthy at a conventional family restaurant. The same could be stated for all you can eat buffets, they are usually stocked full of convenient foods, not necessarily healthy foods.

You may also make healthy decisions from a dinner menu by searching for a healthy eating area. As the foods we eat continue to be a controversy surrounded by debate, many restaurants have begun developing healthy eating divisions in their own menus. These segments are often filled with low calorie meals and side dishes, as well as those who are low in fats or saturated fats.

Using your best judgment is just another one of the many ways that you can make healthy decisions out of a lunch menu. This is best done by examining meal pictures on a menu. It’s also recommended that you avoid foods overrun with broccoli, cheese and even sour cream. If your selection includes these fattening condiments, then be sure to ask for a lesser amount.

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We hope you got insight from reading it, now let’s go back to shio ramen with clams recipe. You can have shio ramen with clams using 11 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Shio Ramen with Clams:
  1. You need 200 grams Manila clams
  2. Take 1 bundle Chinese-style noodles
  3. Get 1 Aosa seaweed
  4. Use 1 Green onions
  5. Provide 10 grams Butter
  6. Provide Soup:
  7. Get 500 ml Water
  8. Get 5 cm square Konbu
  9. Take 50 ml Sake
  10. Use 1 tsp Light soy sauce
  11. Prepare 1 Salt
Steps to make Shio Ramen with Clams:
  1. Soak the konbu in 500 ml of water to make dashi. Soak the clams in 3% salt water for 30 minutes to remove the slime and sand.
  2. After the clams have been cleaned of sand, drain in a colander and rinse off the saltiness. Cover with a damp paper towel and let them sit for 3 hours. If the temperature is pretty high, place them in the refrigerator.
  3. Apparently, doing this while they are in a colander will increase the flavor and succinic acid. Right before cooking, rub the shells together while rinsing with fresh water.
  4. Pour sake into a pot and turn on the heat to cook off the alcohol. Once the alcohol has cooked off, add 500 ml of the konbu dashi and the clams. Cook on low heat.
  5. Slowly cook on very low heat to release the delicious flavors of the clams and konbu while skimming off any scum that rises to the surface. Once it begins to boil, remove the konbu.
  6. Once 1 clam shell has opened, turn off the heat, cover with a lid, and steam for 2 minutes. This will prevent the clams from becoming overcooked.
  7. After 2 minutes, open the lid and add 1 teaspoon of soy sauce. Taste and adjust the flavor with salt.
  8. Place the boiled Chinese noodles into a bowl. Strain the soup and add to the bowl. Top with the clams. Garnish with green onions to finish. Optionally top with butter to make it even better!
  9. If you add some aosa seaweed midway through enjoying this ramen, the scent of the ocean will be strong and you can enjoy two flavors!

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