Clam Miso Ramen

Instructions

1. Prepare the clams
   Place the clams in a large bowl of cold salted water (1 tablespoon salt to 4 cups water) for 20 minutes to help them release any sand. Drain and rinse thoroughly. Discard any clams that remain open when tapped.
2. Make the broth base
   In a large pot, heat 1 tablespoon sesame oil over medium heat. Add the white parts of green onions, garlic, and ginger, and sauté for 2 minutes until fragrant. Add the dashi stock, sake, and soy sauce. Bring to a simmer.
3. Cook the clams
   Add the clams to the simmering broth. Cover and cook for 5-7 minutes until the clams open. Remove from heat and carefully remove the clams with a slotted spoon, discarding any that didn't open. Set aside, keeping about 1/4 of the clams in their shells for presentation.
4. Prepare the miso mixture
   In a small bowl, whisk together white and red miso pastes with 1/2 cup of the hot broth until smooth. Return this mixture to the pot of broth and simmer gently for 2 minutes. Do not boil after adding miso as it will destroy its flavor and health benefits.
5. Cook the noodles
   In a separate pot, cook the ramen noodles according to package instructions until al dente, usually 2-3 minutes. Drain well and toss with the remaining tablespoon of sesame oil to prevent sticking.
6. Assemble the ramen bowls
   Divide the noodles among four large bowls. Ladle the hot miso broth over the noodles. Arrange the clams (both shelled and unshelled) on top of each bowl.
7. Add the garnishes
   Place half a soft-boiled egg in each bowl. Sprinkle with green parts of the green onions and sesame seeds. Stand a quarter sheet of nori in each bowl, partially submerged in the broth.