The simplicity of the konbu dashi highlights the briny sweetness of the clams.
16 ounces konbu dashi (using Uneno Rishiri konbu)
1 tablespoon Nitto Jozo white tamari
2 teaspoons sake
1 teaspoon Hanamaruki liquid shio koji
1 teaspoon mirin
1 ½ pounds clams, washed
7 ounces Miwa Yamakatsu somen noodles
¼ cup negi (or scallions), sliced super thin
Place large pot of water on high heat with a lid for the somen. In a separate medium size pot, combine the dashi, white tamari, sake, liquid shio koji and mirin, bring to simmer. Taste for seasoning, it should need a little more salt, but the clams will add some once they are cooked inside. Add the clams, bring to a gentle simmer and put a lid on the pot. Steam for about 3 to 5 minutes, until all clams are open.
To cook the noodles, add them to the boiling water, stir with chopsticks and cook for 1 ½ - 2 minutes. Drain immediately, run under cold water, then plunge the noodles into ice water for 30 to 60 seconds. Drain the noodles well and divide into 4 bowls. Divide the clams and broth into each of the four bowls, garnish with scallions and enjoy.