Ramen with Asari Clams and Scallions (あさりのねぎラーメン; asari no negi ramen)

Don't underestimate the potential of instant ramen noodles! Asari clam soup and scallion oil team up for a bowl of ramen so delicious, you'll forget who made it!

Ramen with Asari Clams and Scallions (あさりのねぎラーメン; asari no negi ramen)
Photographed by HIDETOSHI HARA

Recipe by
Masaru Nakagawa




Rice & Noodles



Calorie count is per serving (including soup).

Ingredients (Serves 2)

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

    • 1 Japanese leek
    • 1 piece ginger
    • 1 clove garlic
    • 1 tbsp vegetable oil
  • [Scallion oil]

    • 60 g scallions (cut into rounds)
    • 1 tbsp vegetable oil
  • 1 tbsp Shaoxing (rice wine)

    *Or sake.

  • 1 tsp salt
  • A pinch of black pepper (coarsely ground)
  • Scallions (cut into rounds), to taste



Cut the leek 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 water, raise the heat to high, and bring to a boil.


Wash the clams by rubbing them together, and add to the frying pan. Also add the rice wine, salt and black pepper, then cover.


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


Once the clams have opened up, add the [Scallion oil].


Fill a pot with water and bring to a boil. Add the instant ramen and continue boiling, adding water 2-3 times to keep it from boiling over. Cook the noodles slightly less than the amount of time specified on the package, then drain thoroughly. Arrange in individual serving bowls. Pour the clam soup over the noodles and sprinkle with scallions to taste.


Preparing the soup separately enables you to enjoy the noodles free from the oily smell that you may notice with instant ramen.