How to make a Chinese noodle dish with clam broth "Amber"

Introduction

Located at Zoshigaya Station in Tokyo, Shinjiko Shijimi Chuka Soba Kohaku is a popular restaurant that has been selected as one of the top 100 restaurants on a major gourmet website for five consecutive years.
The clear salt soup has a strong presence of clam stock, but the aftertaste is Light taste gentle. With just one sip, the flavor of the soup permeates your body, leaving you with a comforting feeling. The noodles have a soft, gentle texture that lifts the soup well. This is an excellent combination and makes it very delicious! There is also a lineup of pork slices that you won't find anywhere else, so be sure to try them.
This is a recipe for recreating Kohaku using commercial Ramen soup, so that you can easily recreate the taste of Chinese noodles similar to "Shinjiko Shijimi Chuka Soba Kohaku."

How to make "Amber" soup

Soup ingredients

Kombu stock

• Water…10ℓ
• Kombu (Makombu ears)...200g

Clam broth

• Kombu stock...10 liters
• Shijimi clams (with shell)...5kg

Chicken clear soup

• Water…20ℓ
• Whole chicken...1
• [Commercial Use] Chicken Clear Soup (CP-TC4)... 5kg

How to make soup

• To make Kombu stock, put Kombu in water the day before and let it steep in the refrigerator overnight, then bring to a boil.
• Add water until the volume of the broth reaches 10 liters.
• Soak the clams in 0.5% salt water in a dark place for about 3 hours to remove the sand.
• To make clam broth, put all the ingredients in a pot and heat over high heat.
• Once it boils, skim off the scum, reduce the heat to low and turn off the heat once the clam shells have opened.
• Once the stock is strained, the clam stock is ready.
• To make chicken clear soup, add water and a whole chicken to a pot, put it on the fire, and raise the temperature to 90°C.
• Keep the temperature at 90°C and cook for 4 hours, then turn off the heat, remove the whole chicken, and add the frozen Commercial Chicken Clear Soup (CP-TC4) to prepare the base of the flavor. Once the soup has dissolved and the flavors have blended, it is ready.

History and origins

Opened in May 2019, "Shinjiko Shijimi Chuka Soba Kohaku" gained popularity from the moment it opened and quickly became a famous restaurant. It has now been selected as a Bib Gourmand by a major gourmet website for five consecutive years.
Furthermore, Lake Shinji Shijimi clams are grown in a water environment with better quality than other clams, making them thick and delicious, and because they grow in an environment where seawater and freshwater mix, they are rich in minerals. This is why salt Ramen made with Lake Shinji Shijimi clams is loved not only by locals but by fans all over the country.
Apparently, about 65 clams are used in one bowl Ramen, and the rich aroma of the shellfish broth will whet your appetite even before you even take a sip.
The owner, Mr. Iwata, opened this restaurant after training at "Mensho Honden." His careful work has inherited the spirit of the famous restaurant "Mensho Honden."

Store Information

• Name of restaurant: Shinjiko Shijimi Chuka Soba Kohaku
• Address: 2-1-3 Nishirokugo, Ota-ku, Tokyo
• Hours: 11:30 - 15:30 (Saturdays 11:00 - 16:00)
• Closed: Sundays and public holidays

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

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