[Perfect Reproduction] A recipe for "Kaibushi Noodle-like" salt soba noodles with a professional taste

2025年12月4日 2025年12月4日

minezaki

How to make "Seashell Noodles"

Introduction

This is a recipe that recreates the salt soba noodles from "Kaibushi Noodles Like." The salt soba noodles from "Kaibushi Noodles Like" are made with a strong shellfish broth flavor, so rich that you'll feel like you're eating shellfish! The flavor of the soup stock, which is somehow comforting and seeps into your body, is perfectly matched with the crisp, crisp noodles. This is a recipe that uses commercial Ramen soup to easily recreate the taste of the salt soba noodles from "Kaibushi Noodles Like."

Soup ingredients

Shellfish soup

Water…10kg
Hard clams...1kg
Clams...1kg
Clam...1kg

Fish stock soup

昆布…30g
干し椎茸…10g
Mackerel flakes...120g
Roughly shaved bonito flakes...100g
100g dried bonito flakes
Dried bonito flakes...100g
Water…4ℓ

How to make soup

Make shellfish soup. Remove the sand from the shellfish. Especially hard clams, which contain a lot of sand, so wash them thoroughly to remove the sand.
Put Clam, mussels, and hard clams into a pot filled with water, cover, and heat over high heat.
After cooking for 2 hours, turn off the heat and remove the shellfish. Remove only the hard clams and use them later as flavored oil.
It contains sand so filter it thoroughly.
Make the fish stock soup. Fill a pot with water, add Kombu and shiitake mushrooms, and leave overnight to make the stock.
The next day, turn on the heat and cook for 30 minutes, maintaining the temperature at 60°C. When scum appears, carefully skim it off.
After 30 minutes, remove Kombu and shiitake mushrooms.
Add the dried mackerel, Katsuobushi, and dried bonito flakes, increase the heat, and cook for 40 minutes, maintaining the temperature at 80°C.
Then, while keeping the temperature at 80°C, add the dried bonito flakes.
After 5 minutes, turn off the heat and strain immediately.
Finally, mix the shellfish soup and fish soup in a 1:1 ratio to complete the dish.

A simple recipe for "Seashell Noodles"

👉 [Free Sample] "Seashell Noodle-like" Reproduction Set Here>>

Ingredients (for 1 cup)

[Commercial use] Chicken clear soup (CP-TC4)... 50cc
[For commercial use] Dashi Kombu...50cc
[Commercial Use] Mackerel Dashi Pack...100cc
[Commercial use] Bonito dashi pack...100cc
[For commercial use] Shellfish stock base...15cc
[For commercial use] "Seashell Noodle-like" sauce...35cc
[Commercial use] Bonito oil...20cc
[For commercial use] Zero noodles...1 ball
Rare pork...appropriate amount
[For commercial use] Iwaiso Nori seaweed...appropriate amount
Onion...appropriate amount
Green onion...appropriate amount

How to make it

In a pot, [For commercial use] Dissolve the chicken clear soup (CP-TC4).
Use 10g to 20g of Kombu for every 1 liter of water. Add the kelp to the water and bring it to a boil just before boiling to make Kombu stock.
Add one packet of mackerel stock to 2.5 liters of water and boil over medium heat for 20 minutes to make mackerel stock.
Add one packet of bonito dashi to 2.5 liters of water and boil over medium heat for 20 minutes to make bonito dashi.
Combine various soups and stocks.
Transfer to a warmed bowl and add oil, shellfish stock base, soup, and noodles.
Finally, add the toppings and it's done!

"Seashell Noodles" Reproduction Sample

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Store Information

Store name: Kaifushi Noodles Like
Address: 2-21-21 Honan, Suginami-ku, Tokyo
Opening hours: Wednesday to Saturday 11:00-14:45, 18:00-21:30
Sundays and Mondays: 11:00-14:45, 18:00-21:00
Closed: Tuesdays

*Business hours and holidays may change, so please check with the store before visiting.