World Flavors Cookbook

Iso Ramen (Seashore Ramen)

A coastal ramen style featuring a deeply umami seafood broth made with shellfish, kelp, and dried fish — "iso" means rocky shore, and this ramen captures the essence of Japan's coastal terroir.

Cuisine: Japan

Ingredients

• 500g assorted shellfish (clams, mussels)
• 20g kombu (kelp)
• 30g niboshi (dried sardines)
• 500ml light chicken broth
• Tare: 60ml soy sauce, 2 tbsp sake, salt
• Medium wavy noodles
• Toppings: steamed clams, nori, wakame, scallions, butter (optional)

Instructions

1. Soak kombu in 500ml water for 30 minutes. Heat gently and remove before boiling.
2. Add niboshi and steep 20 minutes. Strain.
3. Steam shellfish in sake until they open. Reserve the cooking liquid.
4. Combine kombu-niboshi dashi, shellfish liquid, and chicken broth. Season with tare.
5. Cook noodles. Drain.
6. Ladle seafood broth over noodles. Top with steamed clams, nori, wakame, and scallions.