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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 Easy Ways to Get Healthy.

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Take the stairs. Walk up the stairs to where you live or work instead of using the elevator. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. Even if you do live or work on one of the upper floors, you can still get out of the elevator early and climb up the stairs the rest of the way. So many people pick the elevator over climbing even a single flight of stairs. That one flight of stairs—when taken a handful of times a day—can be just the extra boost that your system needs.

There are a good deal of things that factor into getting healthy. Not all of them necessitate fancy gym memberships or limited diets. You can do tiny things every day to improve upon your health and lose weight. Being smart when you choose your food and routines is where it begins. Getting as much physical exercise as possible is another factor. The numbers on the scale aren’t the only indication of your healthfulness. You need to make your body as strong it can be.

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 achieve it.

The ingredients needed to make Shio Ramen with Clams:
  1. Provide 200 grams Manila clams
  2. You need 1 bundle Chinese-style noodles
  3. Get 1 Aosa seaweed
  4. Prepare 1 Green onions
  5. Use 10 grams Butter
  6. You need Soup:
  7. Use 500 ml Water
  8. Take 5 cm square Konbu
  9. Prepare 50 ml Sake
  10. Take 1 tsp Light soy sauce
  11. Prepare 1 Salt
Instructions 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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