HOMERecipesClam Somen

Clam Somen

This somen noodles is packed with the refreshing flavor of clam extract
Please also refer to this page for information on the ingredients introduced in this recipe.

Using the clam soup as a base to make dishes like Fukagawa Zosui and miso soup is delicious. If you boil more clams in the strained broth, you'll get a richer clam soup. At Tsukiji Tamura, we always use a richer version that has been boiled two or three times. The clam meat is not overcooked, so it's plump and tender

Japanese food

noodles

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Cooking time: 10 minutes

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How to make it

1

Shred the shiso leaves and slice the myoga into rounds

2

Place the boiled somen noodles in a bowl, top with chopped shiso leaves, myoga ginger, and clam meat, then pour in the clam soup base and top with black shichimi pepper to complete

Ingredients for 1 person

Somen noodles

1 bundle
Oba Chili Cut

1 piece
sliced myoga ginger

1/4 of a bottle
Clam meat

Appropriate amount
Clam soup base

300cc
Black Shichimi

Appropriate amount

[PR]

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