15 minutes (additional time required to chill the soup)
Servings
2
Ingredients
2 x 200g packets of J-Basket frozen ramen
6 shell-on shrimp (Giant Tiger or King Prawn)
1/3 of a Welsh onion stalk (white portion)
2 tsp. J-Basket sesame oil
1 round lemon slice cut into quarters
coarse-ground black pepper to taste
½ cup (3.5 oz.) frozen, shelled Manilla clams
2½ cups water
½ cup Kikkoman Shiro-Dashi broth
½ tsp. grated ginger
Directions
Peel and de-vein the shrimp. Rinse well. Finely slice the Welsh onion into rings.
Combine Manilla clams, water, Shiro-Dashi, and ginger in a saucepan. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Add the shrimp and continue to simmer for an additional 2 minutes. Remove from heat and allow to cool to room temperature, then place in the refrigerator to chill for an additional 30+ minutes. (Once fully chilled, it is ready to use.)
Cook the ramen noodles according to package directions. Drain and chill in cold water.
For one serving: In a large bowl, add the sesame oil, approx. half of the soup, and 1 serving of ramen noodles (in this order). Top with ½ of the Manilla clams, shrimp, and Welsh onion slices. Garnish with quartered lemon slices and black pepper to taste. (Some soup may be left over depending on the size of the serving bowl.)
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