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Fragrant Japanese Niboshi Ramen with Clam Broth

Name: Fragrant Japanese Niboshi Ramen with Clam Broth
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 2 lbs fresh clams, scrubbed clean; 6 cups water; 1 cup niboshi (dried sardines), heads removed; 8 cups water; 1 piece kombu (dried kelp), 4x4 inch; 1 cup shiitake mushrooms, dried; 1/2 cup soy sauce; 2 tablespoons mirin; 1 tablespoon sake; 1 teaspoon sugar; 14 oz fresh ramen noodles; 4 large eggs; 2 cups bean sprouts

Dive into a bowl of umami-rich ramen featuring a delicate clam broth complemented by the depth of niboshi (dried sardines), delivering an authentic taste of Japan.

4.4(703 reviews)

·By Ethan Brooks·January 9, 2026

Fragrant Japanese Niboshi Ramen with Clam Broth — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Clam Broth

For the Niboshi Stock

For the Tare (Flavored Sauce)

For the Ramen

Nutrition

Per serving

Calories: 484 kcal
Protein: 49.5 g
Carbs: 45.5 g
Fat: 10.75 g
Fiber: 2.75 g

Whole recipe

Total

Calories: 1936 kcal
Protein: 198 g
Carbs: 182 g
Fat: 43 g
Fiber: 11 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 lbs fresh clams scrubbed clean	320	50	12	6	0
6 cups water	0	0	0	0	0
1 cup niboshi (dried sardines) heads removed	360	80	4	12	0
8 cups water	0	0	0	0	0
1 piece kombu (dried kelp) 4x4 inch	10	1	3	0	1
1 cup shiitake mushrooms dried	80	6	20	1	4
1/2 cup soy sauce	70	7	8	0	0
2 tablespoons mirin	100	0	16	0	0
1 tablespoon sake	40	0	1	0	0
1 teaspoon sugar	16	0	4	0	0
14 oz fresh ramen noodles	560	20	100	2	4
4 large eggs	320	28	2	22	0
2 cups bean sprouts	60	6	12	0	2

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Tare

1
Combine Ingredients
Combine soy sauce, mirin, sake, and sugar in a small bowl.
2
Dissolve Sugar
Whisk together until the sugar is fully dissolved.
3
Infuse
Set aside to infuse for at least 30 minutes.

Preparing the Broths

1
Steam Clams
Steam clams in 6 cups of water until they open. Strain and reserve the liquid.
Tip: Ensure all clams are open during steaming; discard any that remain closed.
2
Soak Niboshi Mixture
Combine niboshi, kombu, mushrooms, and 8 cups of water in a pot. Let sit for 2 hours.
3
Infuse and Strain
Gently heat the niboshi mixture to infuse flavors, then strain out solids.
Tip: Prepare broth a day ahead to deepen flavors.

How to Make Fragrant Japanese Niboshi Ramen with Clam Broth

Total time: 4 h 40 min · Yields 4 servings

1
Clam Broth Preparation
Strain and reserve the clam steaming liquid for deep flavor.
2
Niboshi Stock Infusion
Heat soaked niboshi and kombu mixture slowly for a richer flavor profile.
3
Egg Preparation
Soft-boil eggs, peel, and marinate in tare for an added flavor punch.