Fresh clam ramen from Ramen by Heather Whinney

Ingredients

• about 1.2 kg/21/2 lb fresh clams, rinsed (discard any that are open)
• pinch of salt, to taste
• about 30 ml/2 tbsp dried wakame, soaked in warm water until reconstituted
• handful of shiitake mushrooms, large ones halved
• 30 ml/2 tbsp pickled ginger (gari)
• 2–3 spring onions/scallions, curled (see Cook’s Tip)
• few fresh micro or regular coriander/cilantro leaves (optional)
• 1 fresh red chilli, finely sliced
• 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock
• 15 ml/1 tbsp mirin
• 15 ml/1 tbsp sake (optional)
• 400 g/14 oz fresh ramen noodles
• 15 ml/1 tbsp light soy sauce
• 2 garlic cloves, peeled and grated
• pinch of sugar
• 5 ml/1 tsp dark soy sauce
• 5 cm/2 in piece of fresh root ginger, peeled and grated