Miso clams

A umami-packed dish where tender clams meet the rich, savoury depths of miso. Served over soft noodles, this is a bowl of comforting goodness with layers of flavour – briny, salty, and just a hint of sweetness. Quick to prepare, it’s a deliciously satisfying meal that brings together the best of the sea with the warmth of miso.

Serves 2

2 garlic cloves, chopped

1 shallot, finely chopped

1 knob ginger, peeled, chopped

2 tbsp miso paste

Handful shitake mushrooms, sliced

1 tbsp soy sauce

1 tbsp mirin

500g clams

500ml chicken stock

Glass white wine

200g ramen noodles

To serve:

Sliced spring onions

Chilli oil

Clean the clams

Cook your noodles to the packet instructions

Heat a little oil in a pan and add the garlic, shallot and ginger and saute. Add the miso paste, shitake mushrooms, white wine and stock and simmer for a few minutes then add the soy and mirin.

Add the clams and place the lid on and cook for 5 minutes, or until all the clams have opened (discard any that have not opened)

To serve divide the noodles between the bowls and spoon on the hot broth and clams, scatter over the sliced spring onions and chilli oil.

We often like to serve with a green such as kale, pak choi or cavalo nero