Ramen with Asari Clams and Naga-negi Long Onions

Japanese people make noise when slurping noodles. We believe that by doing that, a mouthful of noodles mixes with the air and enhances the taste and aroma of the soup.

Ramen with Asari Clams and Naga-negi Long Onions
Photographed by HIDETOSHI HARA

Recipe by
Masaru Nakagawa




Rice & Noodles



Calorie count is per serving and includes all the soup

Ingredients (Serves 2)

  • 2 packs instant ramen
  • 400 g asari clams (purged of sand and grit)
  • [A]

    • 1 naga-negi long onion
    • 1 piece ginger
    • 1 clove garlic
  • [negi onion oil]

    • 60 g hoso-negi green onion (cut into rounds)
    • 1 tbsp vegetable oil
  • 1 tbsp Chinese fermented rice liquor

    or sake

  • hoso-negi green onion (cut into rounds), to taste
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • A pinch of black pepper (coarsely ground)



Cut the negi and ginger in [A] into 5 cm long, thin strips. Remove the green core from the garlic, and cut the garlic into thin slices. Heat 1 tbsp of vegetable oil in a large frying pan and stir-fry [A] until aromatic. Add 700 ml of waste, raise the heat to high and bring to a boil.


Rub the clams together to wash, and add them to the frying pan. Add the Chinese rice wine (or sake), salt and black pepper. Cover.


In a separate frying pan, add the ingredients for the [negi onion oil] and place over medium heat. Stir-fry until the onions are tender.


Once the clams are open, add the [negi oil].


Fill a pot with water and bring to the boil. Add the instant ramen and continue boiling, adding water 2-3 times to keep it from boiling ever. Drain thoroughly after cooking for slightly less time than stated on the pack. Arrange in individual serving bowls. Pour the clams and soup over the noodles and sprinkle with hoso-negi, to taste.


Preparing the soup without using the water used to boil the noodles enables you to enjoy noodles free from the oily smell that you may notice with instant ramen.