½cupFish Stockoptional, can be replaced with equivalent volume of chicken broth
2bundlesRice Noodles / Ramen
1tbspButter
½-1tspRed Chilli Flakes
2-3stalksScallions
Red Chillies (optional)chopped, for garnish
Instructions
Wash the clams by rinsing and letting them soak in water for 30 minutes. This is to allow the clams to spit out any sand or grit. Lift the clams from the water used for soaking and place them into a separate bowl for another rinse before cooking.
In a large pot, melt butter over medium-high heat. Saute garlic and chilli flakes for 1-2 minutes until fragrant.
Add in chopped shallots and cook for 3-5 minutes until starting to soften.
2 Shallots
Stir in white miso paste and toss in the clams.
2 tbsp White Miso Paste, 400-500 g Fresh Clams
Add in both chicken broth and fish broth. Cover and simmer for 3 minutes until the clams have opened up.
1 cup Chicken Broth, ½ cup Fish Stock
Remove from heat and toss in scallions. Ladle the clam soup over the cooked noodles and garnish with more scallions and red chillies (if using). Serve immediately.
Do not consume and discard any clams that remained screwed shut after cooking.
White miso paste is more suitable than brown miso for this recipe. White miso paste is more mellow in flavour, which pairs well with the delicate sweetness of the clams without overpowering them.
A dash of fish stock adds a hint of fish essence to the soup and gives extra umami. However, if you're not used to or not a particular keen seafood fan, you can stick with just chicken broth. Simply substitute the fish stock with the equivalent volume of chicken broth.
Clams cook fairly quickly and may turn slightly rubbery when overcooked. They are cooked once they fully open up their shells.