1 recipe base ramen broth ( or the vegetable ramen broth if preferred)
Ramen noodles
1 recipes clams
4 tsp katsuobushi salt
4 tsp Japanese soy sauce
8 spring onions, green parts only, finely sliced
Heat the ramen broth in a saucepan.Cook ramen noodles in a separate pan .
Select 20 clams in their shells for garnishing your broth and set aside.Remove the clam flesh from the remaining shells, and -along with a cooking liquid, spring onions and ginger-tip into your warm ramen broth , discarding the shells.
Stir in the katsuobushi salt and soy sauce.
Divide between four bowls to serve.Add the ramen noodles,top with remaining shell-on clams and garnish the spring onion greens.